Hot Honey Prosciutto Spaghetti

I don’t usually go for red sauce pasta, but this is truly the best I’ve ever had. I made it one night when I was feeling creative and wanted to try something new. Somehow it all came together into something rich, comforting, and completely unexpected, the kind of dish that surprises you in the best way.

Ingredients

• 8 oz cubed prosciutto

• 3 shallots, thinly sliced

• 6 large cloves garlic, minced

• 1 TB anchovy lemon butter (Churn brand)

• 1/4 cup dry white wine

• ½ jar hot honey tomato marinara (Sauz brand)

Ricotta Mixture:

• 15oz whole milk ricotta

• 1 egg

• ½ cup Parmigiano Reggiano, freshly grated, fine

• 1/4 cup fresh basil, sliced into ribbons

Instructions

1. In a large pan over medium heat, add the prosciutto and pancetta. Cook until the fat renders and the meat is lightly crisped.

2. Add the sliced shallots and cook until softened, about 2–3 minutes.

3. Stir in the garlic and cook just until fragrant, about 30 seconds.

4. Deglaze the pan with a splash of white wine, scraping up any browned bits. Let it reduce slightly.

5. Add the anchovy lemon butter and stir until melted and fully incorporated.

6. Pour in the hot honey tomato sauce and simmer gently for 5–10 minutes. Remove from heat.

7. While the sauce simmers, whisk together the ricotta, egg, Parmigiano, and basil in a bowl until smooth.

8. Off the heat, stir the ricotta mixture into the red sauce until creamy and combined.

9. Add cooked pasta directly to the sauce and toss until evenly coated. Serve immediately.