Tuesday, August 16, 2011

Pasta with Proscuitto and Orange

Joey was playing around with this Epicurious ap the other day and decided to choose the ingredients next to each other alphabetically--orange and pasta. There were only a mere 6 recipes in the results, but one struck his fancy and we decided to give it a try.

The pasta recipe was quick and easy and really quite delicious. You could easily use a substitute for prosciutto and then this recipe would be cheap as well!

The orange added a nice fresh flavor and was not overpowering. I would make this again!

Tagliatelle with Prosciutto and Orange

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

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 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.