Tagliatelle with Prosciutto and Orange Cream

_{Updated 11.19.24}

I adapted it from a recipe from Bon Appetit from 2011. People were talking about how interesting the combination of ingredients, prosciutto and orange – I love it, how things can change over time. I personally love combinations of sweet and salt, fruit and meat and this pasta recipe is just a great example.

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• Tagliatelle pasta – of course any other pasta type will do.
• Prosciutto ham – you can also use Speck or Jamon Serrano.
• Cream
• Butter
• Orange zest and juice
• Parmigiano Reggiano

How to Make Tagliatelle with Prosciutto and Orange Cream

Step 1 – Cook the pasta according to the directions on the packaging.

Melt butter in a skillet and add the Prosciutto. You can cut the Prosciutto in strips and then cook it or cook the entire slice and cut them afterwards. Cook the ham until crispy and then drain on paper towel.

Step 2 – Make the orange cream, by adding the cream, orange juice and most of orange zest to the same skillet. Bring that to a simmer and cook until it is thickening just slightly.

Step 3 – Drain pasta and reserve some pasta water (you’ll never know if you need it).

Add the pasta to the sauce and mix so the sauce coats the pasta. If you like the sauce thinner add some pasta water.

Step 4 – Divide pasta over plates and then add the crispy Prosciutto. Sprinkle with remaining orange zest and Parmigiano Reggiano cheese.

Other Recipes to Try

• Creamy Pasta with Citrus and Tarragon
• Straccetti Pasta with Lemon Cream

Print Recipe

5 from 1 vote

Tagliatelle with Prosciutto and Orange Cream

Author: Marinka

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dinner

Cuisine: Italian

Servings: 2 people

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Ingredients

 

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• 6 ounces tagliatelle, fresh
• 1 tablespoon butter, unsalted
• 2 ounces prosciutto
• 1/3 cup orange juice
• orange zest, of 1/2 orange
• 1/2 cup whipping cream
• salt and pepper
• 1/4 cup Parmigiano Reggiano, grated

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Instructions

 

• Bring water to a boil, with a pinch of salt. Add pasta to boiling water and cook according to direction on packaging.
• Melt butter in a skillet and add 2 ounces of Prosciutto. Bake prosciutto until crispy and drain on paper towel (NOTE 1)
• Add cream, orange juice and most of orange zest to skillet and bring to a simmer. Cook until it is thickening just slightly.
• Drain pasta and reserve some pasta water (you'll never know if you need it). Add pasta to the orange cream sauce.
• Coat the pasta with the sauce and if you like the sauce thinner, add some pasta water.
• Divide pasta over plates and add the crispy Prosciutto. Sprinkle with remaining orange zest and Parmigiano Reggiano cheese.
• Serve and ENJOY !

Notes

1. You can cut the Prosciutto in strips and then cook it or cook the entire slice and cut them afterwards.

Nutrition

Calories: 765kcal | Carbohydrates: 67g | Protein: 22g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Sodium: 467mg | Fiber: 3g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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