Tagliatelle with Prosciutto and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce. Ingredients:
12 ounces egg tagliatelle or fettuccine (preferably fresh) |
2 tablespoons (1/4 stick) unsalted butter |
2 ounces thinly sliced prosciutto, torn into 1 pieces |
zest and juice of 1 orange |
1/2 cup heavy whipping cream |
freshly ground black pepper |
1/4 cup finely grated parmesan |
Directions:
1. Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
2. Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
3. Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.
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