Wash and dry produce. 

Separate prosciutto from sheets and halve crosswise. Heat a drizzle of cooking oil in a large pan over medium-high heat. (For 4 servings, use a large pot instead of a pan.) Add prosciutto in a single layer. Cook until browned and crisped, 2-3 minutes per side, working in batches if needed. TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, lower heat.

Turn off heat; transfer prosciutto to a paper-towel-lined plate (reserve pan for next step). When cool enough to handle, roughly chop.

While prosciutto cooks, quarter lemon. TIP: For extra lemony flavor, zest lemon before quartering.

In a small bowl, combine ricotta, juice from two lemon wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper. TIP: For extra lemony flavor, add half the lemon zest.

Bring 2 cups water (3½ cups for 4) to a boil in pan used for prosciutto (TIP: No need to wipe out pan first!) Once water is boiling, gently separate pasta using your hands, then add to pan. Cook, stirring constantly, until pasta is al dente, 5-7 minutes.

Cook, stirring constantly, until pasta is al dente, 5-7 3-5 minutes.

When pasta has one minute left, halve and toast ciabatta. Spread 1 TBSP butter (2 TBSP for 4 servings) over cut sides of ciabatta. Halve each piece diagonally into quarters. 

Once pasta is done, remove pan from heat. Add pesto, half the prosciutto, and remaining pasta cooking water; toss to combine. Taste and season with salt and pepper if desired.

Divide pasta between plates. Top with a dollop of lemony ricotta, remaining prosciutto, and a squeeze of lemon. Serve with ciabatta toasts and remaining lemon wedges on the side. TIP: For extra lemony flavor, sprinkle remaining lemon zest over the top.