Tasty Tuesdays: Tagliatelle with Prosciutto & Orange

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Welcome to Tasty Tuesdays!

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Last week on my lunch hour a I stopped by a local bookstore and picked up a copy of Bon Appetit.  The front cover said it was their Italy issue so I couldn't resist.  Everything in the issue looks delicious but the one I tackled first is an unusual combination of ingredients.  Bon Appetit's description of the recipe:  "Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce."  I'm sure this recipe isn't for everyone, but the flavors were so interesting and tasted delicious together.

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{ Recipe from David Downie / Bon Appetit magazine; May 2011.  Click here to see the original recipe }

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Ingredients:

- 12 oz. egg tagliatelle or fettuccine

- 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

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1.  Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente.  Drain, reserving 1/4 cup pasta water.

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2.  Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

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3.  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.  Top with additional cheese, if desired.

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What did you cook this week?

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