* Tagliatelle with Prosciutto and Orange *

Recipe Source:  Bon Appétit May 2011
   (posted on Liz’s fridge with the comment “delicious and easy”)
Serves:  4

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

INGREDIENTS
Kosher salt
12 ounces egg tagliatelle or fettuccine (preferably fresh)
2 tablespoons (1/4 stick) unsalted butter
2 ounces 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.

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