Servings: 4
Weight Watcher Smart Points: 22
Preparation Time: 0 Minutes
Cooking Time: 0 Minutes
Ready In: 45 Minutes
Ingredients
Instructions
- Bring a large pot of salted water to boil.In a large skillet, heat a thin layer of olive oil over a medium-high flame
- Once the pan is hot, add the prosciutto in an even layer (you'll have to do this in batched) and fry until crispy on both sides, about 2 minutes total
- Remove to a plate lined with paper towels, and repeat with the remaining proscuitto
- Once cool enough to touch, crumble the prosciutto into rustic bite-sized pieces.Add the zucchini to the pan, along with any necessary additional olive oil - the pan will need a light coating
- Pan-fry in an even layer until golden brown on both sides, stirring once or twice
- Season with salt and set aside
- 4
- Cook the pasta according to package directions until al dente.Meanwhile, whisk together the egg and half the cheese
- Temper the eggs: slowly whisk in 2 tablespoons of pasta cooking water to thin the egg mixture and raise the temperature
- Drain the pasta and immediately add to the egg mixture, tossing until the sauce clings to every strand
- Add the zucchini, prosciutto, and half the chives and toss to combine
- Taste for seasoning and add more salt as necessary.Divide the pasta among four plates, or transfer to a serving platter and garnish with the remaining cheese and chives.