Tagliatelle with Prosciutto and Orange
Serves 4 to 6.
By Dennis W. Viau; modified from restaurant recipe.
The pairing of prosciutto with orange interested me in this dish. The flavor benefits predominantly from the prosciutto, but the slight fruity sweetness of the orange provides a delicious accent. The original recipe didn’t make enough sauce for 12 ounces of pasta; so I doubled the sauce ingredients.
Ingredients:
12 ounces (340g) tagliatelle, fetuccine, or other dry pasta
3 tablespoons butter
5 ounces (140g) thinly sliced prosciutto
Zest from one orange
Juice from two oranges
1 cup (240ml) heavy cream
Salt and freshly ground black pepper
½ cup (30g) finely grated Parmesan or Romano cheese
Directions:
In a large pot, bring water to a boil, enough to cook the pasta, adding about a tablespoon of salt to the water.
Cut the prosciutto into 1-inch (2.5cm) pieces. Heat the butter in a large skillet and add the prosciutto. Saute until the meat begins to brown and become a little crisp. Remove about a fifth of the browned prosciutto from the pan and set aside for garnish.
While the prosciutto is cooking, zest one orange and then juice both oranges, straining out the seeds.
Add the juice, zest, and cream to the prosciutto remaining in the skillet. Bring the mixture to a boil and lower the heat to simmer the sauce about one minute.
Cook the pasta until it is about 1 minute from being cooked. Drain and add to the sauce. Cook in the sauce for the final minute, turning and stirring to coat the sauce evenly. Taste and adjust for salt. Remove the skillet from the heat and gently stir in the cheese.
Plate and serve, garnishing with a little of the browned prosciutto set aside earlier. You can add a few thin slices of Parmesan for garnish as well.
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