Fettuccine with Prosciutto and Orange, Recipe


Back in December I posted about this Linguine with Prosciutto and Orange recipe I made. It was before I had my fancy new iPhone with flash so my photos were extra terrible but as the dish is extra delicious I had to remake it so here’s an updated photo (and recipe is re-posted below for you)! I love this recipe, its so easy, quick, and requires so few ingredients and tools. Its a great weeknight meal  as well as special enough to share.

Obviously, you can make it with whatever pasta you would like but I prefer a fettuccine or linguine myself. Buon appetito!

Linguine with Prosciutto and Orange

12 oz linguine (or tagliatelle or fettuccine)
1.5 tbsp unsalted butter
2 oz thinly sliced prosciutto, torn into small pieces
zest and juice of one orange
1/2 cup heavy whipping cream
1/4 cup grated Parmesan

Cook pasta according to directions, drain about 1 minute before al dente. Reserve 1/4cup of the cooking water.

Melt butter in a large skillet over medium high heat. Add prosciutto, saute 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 (taste first, the cheese and prosciutto already make it very salty – I didn’t need to add any). Stir in cheese, serve and garnish with remaining zest.

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