Tagliatelle with Prosciutto and Orange

This recipe isn't the most amazing thing I've ever made, but it comes together in about 10 minutes which makes it perfect for a quick weeknight dinner. The only change I made was substituting pancetta for prosciutto because I had some on hand. Serve with a side salad, a glass of white wine, and some rhubarb cake.

One year ago: Savoury Bread Pudding

Tagliatelle with Prosciutto and Orange (from The Bitten Word, originally Bon Appetit)

Ingredients
Kosher salt
340g egg tagliatelle or fettuccine (preferably fresh)
2 Tbsp. (1/4 stick) unsalted butter
55g 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

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.
4. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper.
5. Stir in cheese and divide among warm bowls. Garnish with remaining zest.