Wednesday, June 22, 2011

Fettuccine with Prosciutto and Orange

I adapted this recipe from Bon Appetit, the last issue. I was a bit skeptical of the orange flavor, but this was EXCELLENT. I very highly recommend it! I would also recommend not using tomato/spinach pasta (like I did) and just use egg pasta. Even though it looks pretty. I will be making this again!

Kosher salt
12 oz. fettuccine (preferably fresh, but can use dried)
2 Tbsp. (1/4 stick) unsalted butter
4 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

Bring a large pot of water to a boil. Season with salt; add pasta and cook according to package directions. 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. Sprinkle remaining orange zest over pasta.

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