Updated 11.19.24
What makes this dish stand out is the way the orange softens and lifts the cream sauce instead of overpowering it. The citrus note keeps the sauce from feeling too heavy, while the prosciutto grounds the dish with richness and a savory edge. Tagliatelle is a perfect choice here because its flat ribbons hold onto the sauce so well, making each bite taste full and balanced.
For a recipe for two, this pasta hits a very nice note. I adapted it from a recipe from Bon Appetit from 2011. People were talking about how interesting the combination of ingredients, prosciutto and orange was. I loved it, the first time I made it; I personally love combinations of sweet and salt, fruit and meat and this pasta recipe is just a great example. Tagliatelle with Prosciutto and Orange Cream turns dinner for two into something that feels a little more polished.
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
Tagliatelle with Prosciutto & Orange Cream
Pin Recipe FacebookIngredients
- 6 ounces tagliatelle, fresh
- 1 tablespoon butter
- 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
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 the 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
- You can cut the Prosciutto in strips and then cook it or cook the entire slice and cut them afterwards.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Liked this recipe for its flavour and ease to prepare.
I added 7 chopped mushrooms with the butter and a clove of garlic.
This dish went well with my homemade moscato.
Great candle light dinner with my wife. Tirumesu for dessert.
Thanks
Hey Ron, that dinner sounds very delicious and romantic. Hope you wife loved it too.