Cook pasta according to package directions. Drain in a colander over a bowl; reserve 1 1/4 cups cooking liquid.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add prosciutto; sauté for 3 minutes or until browned and crisp. Remove prosciutto from pan with a slotted spoon; drain on a paper towel. Add red pepper to drippings in pan; cook 30 seconds, stirring constantly. Add reserved cooking liquid to pan; bring to a boil. Add 3 ounces goat cheese and salt, and cook for 2 minutes, stirring until smooth. Stir in grated lemon rind. Add pasta; toss gently to coat. Add watercress, and toss gently to combine.
Place about 1 1/2 cups pasta mixture on each of 4 plates. Top each serving evenly with remaining 1 ounce cheese, prosciutto, and black pepper.
I made this exactly as written. It took less than 20 minutes to make, and I liked that having the prosciutto as an optional topping gave a vegetarian option. I liked the balance of the lemon against the watercress, but my husband and daughter thought it was bit too heavy on the lemon taste. Personal preference, but if you're not much of a lemon lover, I'd use less of the rind. I will make this again, and I will probably add a bit more crushed red pepper for more zing. May add some garlic as well.
DH accidentally got soft goat cheese with herbs but it worked nicely with this dish. I used a tiny bit more prosciutto than the recipe called for. Very tasty. At first I thought it was going to be too soggy but the pasta seemed to soak up the liquid after a couple of minutes and it was just right. I would serve this to guests without hesitation.
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