Ingredients
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
Directions
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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