Wednesday, June 27, 2012

Tagliatelle with Prosciutto and Orange

12 ounces egg tagliatelle or fettuccine (preferably fresh)
2Tbls unsalted butter
2 ounces thinly sliced prosciutto, torn into 1" pieces
zest and juice of 1 orange
½ C heavy whipping cream
freshly ground black pepper
¼ C finely grated parmesan 

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.

Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

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 1-2 minutes. Season with salt and pepper. Stir in cheese and divide among warm bowls. Makes 4 servings.

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