Recipe: Lumaconi with Prosciutto and Lemon Breadcrumbs

Lumaconi with Prosciutto and Lemon Breadcrumbs
Bon Appetit Magazine, Sept 2014, p. 129
5 stars

This recipe is from Tosca in San Francisco, and the dish is one of the best cream-based pastas we've made.  While there are a few steps to this, it was not a difficult recipe.  This will be a go-to dish for when we cook while on our next ski trip!

Ingredients:  pasta, parsley, prosciutto, breadcrumbs, radicchio (we used spinach), shallot, garlic, brandy, thyme, bay leaf, lemon zest, lemon juice, heavy cream, olive oil, Kosher salt

Tips/Changes:

• Chopped the prosciutto instead of putting it in the food processor
• Used spinach instead of radicchio (note: use a huge box of spinach next time)
• Used fusilli shaped pasta instead of lumaconi (snail shell shaped) pasta
• Added red pepper to the prosciutto cream
• Did not strain the prosciutto cream through the fine-mesh sieve (no need to!) -- but we did remove the sprigs of thyme and the bay leaf
• Be careful to not oversalt the dish since the prosciutto provides saltiness