Cantaloupe pasta with crispy prosciutto and arugula

Lay prosciutto slices on a rack set on a baking sheet and press a second rack on top to keep them flat.

Bake at 375 until crispy, about 10 minutes.

Halve the cantaloupe, scoop out the seeds and cut into roughly quarter-inch pieces, about four cups.

Warm a little olive oil with finely diced red onion until sizzling; add garlic and cook 30 seconds until fragrant, then a pinch of red pepper flakes.

Add the cantaloupe and cook over medium heat 8 to 10 minutes, stirring every minute or so, until it softens and collapses.

Add a quarter cup of vermouth, a couple teaspoons of white wine vinegar and a little sugar; cook five more minutes until thickened.

Work in a couple tablespoons of butter and some Parmesan; lower the heat.

Add a big handful of arugula and let it wilt, about a minute.

Add the cooked fettuccine straight from the pot and toss; loosen with pasta water.

Season with salt. Plate with fresh black pepper, more Parmesan, the crispy prosciutto and a little lemon zest.