I think I'd eat damn-near anything that had prosciutto in it so I was already hooked when I first read this recipe...but pairing it with orange just makes it sublime. The orange adds sweetness to counterbalance the saltiness of the prosciutto, and it also adds a brightness that you really need when making pasta. The combination is just so, so perfect.
Gush, gush, gush...
So just promise me you'll try this one, okay? It's really that amazing.
TAGLIATELLE WITH PROSCIUTTO AND ORANGE
Recipe from The Bitten Word (who got it from Bon Appétit)
12 oz. egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 oz. thinly sliced prosciutto, torn into 1" pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan
Freshly ground pepper
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 to the skillet; 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. Garnish with remaining zest.
NOTE ON KID-FRIENDLINESS: Bug LOVED this, every bit of it. I did omit the zest garnish and the ground pepper on top but, other than that, I didn't need to alter it for her at all.
NOTE ON WINE PAIRING: There was so much going on here so I consulted my handy-dandy WHAT TO DRINK WITH WHAT YOU EAT. Riesling is the way to go with this dish; specifically, I went with the Pierre Sparr that I picked up for a steal at Trader Joe's. Delicious.
Eat, drink, and try this recipe!