Tagliatelle with Prosciutto and Orange

I'll just cut to the chase and let you know that this might be my absolute favorite pasta recipe.  Ever.  Ever.

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.

Recipe from The Bitten Word (who got it from Bon Appétit)
Serves 4

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
Kosher salt
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!


Sue said...
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Sue said...

I loved this.The orange does something to perk up this dish, yet you don't really taste it. As you say it balances out the meatiness of the prosciutto. I did saute one red pepper with the prosciutto to add some nutrition and not worry about serving a salad. Just enjoyed with crusty bread. I will be making this again!