Recipe: Tagliatelle With Prosciutto And Orange from Bon Appetit
A recent issue of Bon Appetit had a feature on the cuisine of Emilia-Romagna, and one of the recipes immediately brought me back to one of my very favorite gustatory memories — a meal at a little restaurant down a tiny alley in Rome that was extremely basic and yet bursting with flavor. A simple egg pasta, scented with orange. Not to go overboard with the adjectives, but it was revelatory.
- Kosher salt
- 12 ounces egg tagliatelle or fettuccine
- 2 tablespoons unsalted butter
- 2 ounces thinly sliced prosciutto, torn into 1-inch pieces
- Zest from half an orange
- Juice from one orange
- 1/2 cup heavy whipping cream
- Freshly ground black pepper
- 1/4 cup finely grated Parmigiano-Reggiano
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before it's al dente. Drain, reserving 1/4 cup pasta water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, zest, and cream; 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.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on April 20, 2011.