Bring a large pot of water to boil (about 5-6 qts of water). Once boiling stir in 1/3 cup of sea salt.
Cut prosciutto into small strips. Place a large frying pan over medium heat. Add oil and prosciutto strips. Sauté stirring often until prosciutto is golden brown and crisped, about 10 mins. Remove from pan and set aside.
Meanwhile zest 2 lemons, juice 1 lemon, slice garlic, grate parmesan and cut butter. Add lemon zest, garlic and cream to a heavy bottomed pot. Place pot over medium heat. Once cream begins to simmer whisk in 1 tbsp of butter at a time until fully melted and emulsified. Repeat with remaining butter. Once all the butter is fully incorporated lower to a low heat while pasta finishes cooking. Add pasta to boiling water and cook to al dente.
Once pasta is cooked, raise heat on lemon cream back up to medium. Working in batches quickly transfer noodles to cream pot, tossing well with each addition. Toss in pasta water. At this point the sauce will be thin.Working in thirds, toss in parmesan cheese. Add in 3 tbsp- 1/4 cup of lemon juice and give the pasta one last good tossing. Garnish with crisped prosciutto.
Please use as many organic ingredients as possible. Inspired by Bon Appetit