The Adventures of a Calamari Queen

Filipina Foodie

Tagliatelle with Prosciutto and Orange

I got this recipe from Bon Appetit ( the Italy issue, May 2011) and let me tell you that this pasta dish was super easy and surprisingly yummy!  Orange and Prosciutto, just two ingredients that I’ve never had together in my pasta before:)  I’ve always loved Prosciutto so I knew I had to make this dish.  We liked the dish and most likely I will be making this again, but I’ll have to remember next time to “follow” the recipe exactly because I “doubled” the amount of the prosciutto (was too excited!!) and it came too salty (DUH!!!).

prosciutto overload

orange crush



You’ll need:

12 oz. egg tagliatelle or fettuccine(preferably fresh)

2 tbsp. unsalted butter

2 oz. thinly sliced prosciutto, torn into 1″ pieces

kosher salt,zest and juice of 1 orange

1/2 cup heavy whipping cream

fresh black pepper,1/4 cup finely grated parmesan

Bring a large pot of water to 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 of pasta water.

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

Add reserved pasta water,orange juice,half of zest, and cream;bring to 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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