Monday, May 2, 2011

Fettuccine with Creamy Orange Sauce and Prosciutto

This simple and fast pasta dish has a great flavor! The sauce is creamy but not heavy, the orange flavor is just the right strength. I will absolutely repeat this recipe. Maybe nuts would be I nice addition to the sauce to give it an extra crunch. I try to keep that in mind for next time.
P.S.: I found the recipe for this dish in Bon Appetit ("Tagliatelle with Prosciutto and Orange").

12 oz Fettuccine
2 tbsp unsalted butter
2-3 oz thinly sliced prosciutto, torn into 1 inch pieces
Zest and juice of 1 orange
1/2 cup heavy whipping cream
freshly ground black pepper
1/4 finely grated parmesan

Cook the pasta in salted water until 1 minute before al dente. Drain, reserving 1/4 cup pasta water. Meanwhile, melt butter in a large skillet over medium-high heat. Add prosciutto and cook until browned, about 3 minutes. Add reserved pasta water, orange juice, zest, cream, parmesan, salt and pepper. Bring to a boil, reduce heat to low. Add pasta, cook, stirring, until sauce coats pasta and thickens, about 3-4 minutes. Season to taste with more salt, pepper, and parmesan if desired.

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