Melon Pasta with Crispy Prosciutto and Arugula

Steps

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1. 1
   Lay prosciutto slices flat between two racks on a parchment-lined baking sheet. Bake in a 375°F oven for about 10 minutes until crispy.
   ▶ ≈1:45
2. 2
   Cut cantaloupe in half and scoop out seeds. Cut the flesh into quarter-inch pieces until you have about 4 cups.
   ▶ ≈2:56
3. 3
   Heat olive oil and finely diced red onion in a pot over medium heat until fragrant and sizzling.
   ▶ ≈3:43
4. 4
   Add garlic and cook for about 30 seconds until fragrant, then add a pinch of red pepper flakes.
   ▶ ≈4:01
5. 5
   Add the cantaloupe pieces and stir to coat with the oil, garlic, and pepper flakes. Cook over medium heat for 8–10 minutes, stirring occasionally, until the melon breaks down and becomes very soft.
   ▶ ≈4:21
6. 6
   Add 1/4 cup vermouth, 2 teaspoons white wine vinegar, and a little sugar. Cook for another 5 minutes until the sauce thickens.
   ▶ ≈5:15
7. 7
   Stir in 2 tablespoons of butter until melted, then add grated Parmesan cheese and mix until fully incorporated.
   ▶ ≈5:48
8. 8
   Add a large handful of fresh arugula and stir until it wilts into the sauce, adding its peppery bite. Let sit for about 1 minute.
   ▶ ≈6:10
9. 9
   Add the cooked pasta directly into the sauce and toss to combine.
   ▶ ≈6:31
10. 10
    If the sauce is too thick, loosen it with pasta water, adding a little at a time while stirring. Add salt to taste if needed.
    ▶ ≈6:50
11. 11
    Plate the pasta and top with freshly ground black pepper, additional Parmesan cheese, and pieces of crispy prosciutto. Finish with fresh lemon zest for brightness.
    ▶ ≈7:33