Tagliatelle With Prosciutto And Orange
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a boil
2
Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried
3
Drain, reserving 1/4 cup pasta water
4
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat
5
Add prosciutto; sauté until browned, about 3 minutes
6
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil
7
Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute
8
Season with salt and pepper
9
Stir in cheese and divide among warm bowls
10
Bring a large pot of water to a boil
11
Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried
12
Drain, reserving 1/4 cup pasta water
13
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat
14
Add prosciutto; sauté until browned, about 3 minutes
15
Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil
16
Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute
17
Season with salt and pepper
18
Stir in cheese and divide among warm bowls