"Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.”
At first glance, I wasn't too sure if this referred to the pairing of tagliatelle and orange zest, or prosciutto and orange zest, but I then realized it was the combination of orange juice, zest, and whipping cream in the sauce. Interesting, indeed. No worries for long - this was wonderful! However, I felt it needed a touch of color, so I added some peas, and then decided a few toasted pine nuts would add a nice finishing touch.
Fettuccine with Prosciutto, Peas and Orange
Adapted from Tagliatelle With Prosciutto And Orange
Bon Appétit, The Italy Issue
16 ounces (1 lb.) egg tagliatelle or fettuccine
3 tablespoons unsalted butter
3 ounces thinly sliced prosciutto, torn into 1-inch pieces
Zest and juice of 1 orange
¾ cup heavy whipping cream
1 cup frozen peas, thawed
Freshly ground black pepper
½ cup reserved pasta water
½ cup finely grated Parmesan, plus more for garnish
¼ cup toasted pine nuts, plus a few more tablespoons for garnish
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Scoop out ½ cup pasta water and reserve. Drain pasta.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto and sauté until browned, about 6-7 minutes.
Add reserved pasta water, orange juice, half the zest, cream, and peas. Bring to a boil, and add pasta. Gently toss together until the pasta is coated with sauce, about 1-2 minutes. Season with salt and freshly ground pepper. Mix in the Parmesan cheese and pine nuts. Divide among warm plates or bowls. Garnish with remaining orange zest, Parmesan, and pine nuts.