This Tagliatelle with Prosciutto and Orange Cream is an oldy but a goody and it deserves to be repeated. I prepare this dish when I want something delicious and quick to make. It hardly needs preparation and it tastes like a million bucks.
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.
The adaptations I made in the recipe relates to the quantities. I used a little bit more sauce and cooked the prosciutto before cutting. When you cut thinly sliced prosciutto, it has a tendency to stick together and you may end up with tiny blocks of prosciutto that will be hard to separate. Cook the ham crispy and then cut it, is easier.
Tagliatelle with Prosciutto and Orange Cream
- 6 ounces tagliatelle fresh
- 1 tablespoon butter unsalted
- 2 ounces prosciutto
- 1 whole orange zest and juice
- 1/2 cup whipping cream
- salt and pepper
- 1/4 cup Parmigiano Reggiano grated
- Bring water to a boil, with a pinch of salt.
- Melt butter in a skillet and add 2 ounces of Prosciutto. Bake prosciutto until crispy and drain on paper towel.
- Add cream, orange juice and most of orange zest to skillet and bring to a boil. Cook until it is thickening just slightly.
- Add pasta to boiling water and cook according to direction on packaging.
- Drain pasta and reserve some pasta water (you’ll never know if you need it).
- Coat the pasta with the sauce and if you like the sauce thinner add some pasta water.
- Divide pasta over plates and sprinkle with remaining orange zest and Parmigiano Reggiano cheese.