• Wash and dry produce. • Separate prosciutto from sheets and halve crosswise. Heat a drizzle of 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 (31⁄2 cups for 4) to a boil in pan used for prosciutto (no need to wipe out pan first!). Once water is boiling, gently separate fettuccine using your hands, then add to pan. Cook, stirring constantly, until al dente, 5-7 minutes.

• 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 fettuccine is done, remove pan from heat. Add pesto and half the prosciutto to pan; 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 juice. Serve with ciabatta toasts and any remaining lemon wedges on the side. TIP: For extra-lemony flavor, sprinkle remaining lemon zest over the top.