Tagliatelle with Prosciutto and Orange

Ingredients for Tagliatelle with Prosciutto and Orange

• 350g egg tagliatelle or fettuccine (preferably fresh)

• 2 tablespoons (1/4 stick) unsalted butter

• 60g thinly sliced prosciutto, torn into 1" pieces

• Zest and juice of 1 orange

• 120ml double cream

• Freshly ground black pepper

• 40g finely grated Parmesan

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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.