Tagliatelle with Prosciutto and Orange Cream

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.

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5 from 1 vote

Tagliatelle with Prosciutto and Orange Cream

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 am in the mood, or when I want something delicious – quickly

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 2 people

Author: Marinka

Ingredients

• 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

Instructions

• 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.

Nutrition

Sodium: 478mg | Calcium: 243mg | Vitamin C: 34.8mg | Vitamin A: 1350IU | Sugar: 7g | Fiber: 4g | Potassium: 426mg | Cholesterol: 195mg | Calories: 780kcal | Saturated Fat: 24g | Fat: 46g | Protein: 21g | Carbohydrates: 70g | Iron: 1.8mg