Saturday, June 4, 2011

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)

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.

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