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 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Servings: 2people
Author: Marinka
Ingredients
6ouncestagliatellefresh
1tablespoonbutterunsalted
2ouncesprosciutto
1wholeorangezest and juice
1/2cupwhipping cream
salt and pepper
1/4cupParmigiano Reggianograted
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.