Tagliatelle with Prosciutto and Orange

After yesterdays post on homemade pasta I have to share the sauce recipe that was behind my madness. It comes from the May 2011 issue of Bon Appetit Magazine. (I know I keep using Bon Appetit recipes but they are so tempting.) This pasta sauce is made with prosciutto and oranges. I told several folks that I was going to make this and the look on their faces was well...yuk!  I have to say that these two ingredients combine really well together creating a delightfully different flavored and silky sauce.

Tagliatelle with Prosciutto and Orange

Serves 4

Recipe by David Downie

Ingredient

Kosher salt

• 12 oz. egg tagliatelle or fettuccine (preferably fresh)
• 2 Tbsp. (1/4 stick) unsalted butter
• 2 oz. thinly sliced prosciutto, torn into 1" pieces
• Zest and juice of 1 orange
• 1/2 cup heavy whipping cream
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan

Preparation

• Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
• Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
• Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls.
  
  
  You definitely can't eat this everyday but for a special occasion the taste and mouth feel is worth all the calories. I have interchanged whipping cream and half-n-half without much sacrifice in taste and flavor and that should help reduce a lot of the fat and calories.  Hey you only live once!
  
  
  Life is short - enjoy!