Prosciutto and orange? Sure, why not. I was so intrigued by the recipe that I had to make it last night. Boy, am I ever glad that I did. The sweet and salty combo was unique and refreshing–neither flavor overpowered the other. And as I’m sure you’ve noticed, I love pasta, so I’m always up for trying something new. I’ll definitely be making this one again! Hope everyone has a fantastic weekend.
Recipe:
12 oz. egg tagliatelle or fettuccine (fresh)
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
Directions:
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 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.
Whoa, now I’m intrigued! Orange and prosciutto sounds so weird, but what you’ve done here makes it look like a great combo. Have a great weekend!
I’m making a lemon risotto to surprise Mike tonight…thank you for the reminder to use prosciutto! :) And I know that I’ll be making this pasta soon. I could live off of pasta (well, that and sushi!). Yum!
Ah, I hear ya! I would be happy camper on pasta and sushi as well. mmm
Oh, you had me at prosciutto!
I’m with you.. I am so intrigued by this recipe, that I find myself looking at it with my mouth open, while I’m trying to stop myself from drooling lol. You had me at fettuccine lol
What a delicious looking pasta. I love prosciutto in pasta. I haven’t tried it with orange zest but I’d like to give it a go. This looks like a great meal to cook at the end of a working week when all you want to do is flop on the couch in front of a good DVD – and enjoy a large bowl of this pasta. Enjoy your weekend.
Your pasta looks homemade. Where on earth did you get such great looking fresh pasta? I have never seen a prosciutto and orange pasta recipe but this looks so amazing, and I don’t believe you would lead us down any unapalatable paths.
I wish it were homemade! It’s by a brand called Al Dente and it’s the egg fettuccine. The spinach fettuccine is delicious too. Nope, I would never lead you guys down that path!!
Definitely an interesting combo, but it sounds great! I could see how those flavors would work well together. Yum :)
This looks absolutely delicious, love proscuitto and pasta, never added orange zest before but will definitely do so next time.
The sweet and salty combo will get me every time. Add pasta to the mix and it’s one lethal dish! Great recipe and one I cannot wait to try.
Mmm, I haven’t had proscuitto in awhile. I bet the orange zest gave it a nice flavor, never tried the two together. I’ve had melon and fig with proscuitto but not oranges. Have a great weekend too! :)
I absolutely love this combination. One of my favorite salads has sauteed prosciutto with an orange vinaigrette. The sweet and salty flavors together are the best!
I’ve had proscuitto with lemon (and asparagus) so some clever person shifted over to orange.. citrus, yet sweet? Wow, I bet this was so good! I’m a pasta-lover and would love to have a bowl of this tonight! If it wasn’t snowing so much, I’d be getting those ingredients!
The combo sounds unique but delicious!
What an interesting combination! Looks wonderful though, great pictures!
Wow – that is certainly unusual but would translate well here in Spain using jamon and our lovely local oranges. Thanks for the inspiration!
Caroline, I am serious when I say: I am on my way over to your house this very minute…cuz I WANT some of this reaaaaallly badly.
Whip Cream. Prosciutto. Butter.
What??
Keep the door open, please. Xxx
So different and delicious.
:-) Mandy
The thought had come into my mind… what if one adds orange juice to a pasta sauce…now I dont have to imagine anymore. I should have tried it then because yours looks and sounds fantastic!
thanks for sharing! =)
Now you got me intrigued with the combination as well!
There’s nothing surprising about how awesome this post – and creation – are!
Good work, Caroline!
Wouldn’t have thought of this, but it makes sense. 1) You made it. 2) Prosciutto works so well with other fruits.
I’m totally on team pasta/sushi with you and Kristy!
This looks dreamy, Caroline!
xx
Caroline, you brought back memories with this post. When we lived in Florida, one of our favorite restaurants made this dish. We loved it and would always ordered it for the table when we took friends out for dinner.
A truly interesting mix. I would have never thought of pairing these two together. I have seen prosciutto and cantaloupe and that’s a really good combo too. Thanks for sharing.
Wow! Beautiful pictures! I think I would love this! YUM!
What an interesting combo, but I can totally see how they would work great together. And I love pasta, too – who doesn’t love pasta?! :)
It looks like a good combination, fruity as salty. Yum!
Oh really? I’m going to give it a try too! If I didn’t see your post, this combination wouldn’t come to my mind. Looks delicious from the picture too. Looking forward to trying it.
What a unique, delicious sounding combination, I love salty/sweet so I know I would love this! Also, tagliatelle is one of my favorite pastas along with pappardelle – seems like these are somewhat neglected pastas these days!
I love simple pasta recipe like this. Never thought of using orange zest, but I have used lemon zest in my lemon pasta. Probably similar. Great recipe Caroline.
Great recipe!! I love that it requires few ingredients but sounds and looks like it has great flavor!
I definitely agree….great combination!! It reminded me of a favorite pasta dish I haven’t made in years with ham and lemon. It’s time to update my recipe to this one; we still have plenty of fresh oranges here in FL! This dish to me is a perfect, comfort meal for a week night!
it sounds amazing- unexpected yes but amazing! I love orange in my dishes and what is better than prosciutto? nothing!
This looks unbelievable! Prosciutto, Tagliatelle pasta and Parmesan cheese, sounds perfect!!!
I once made Tagliatelle pasta with white truffle butter and turned out yummy, but I think next time I will add the proscuitto and zest of an orange or lemon to it, like you did. Wow!!!
It doesn’t seem weird to me at all–I love combining salty-savory elements with citrus-sweet. And with that lovely ribbon pasta as a base? Fantastic!
I could have used this during Orange month at the Orange Bee! Looks delicious!
Bummer, you’re right, that would have been perfect!!
This looks delicious. I have tried orange with pasta before, to be honest it was an odd flavor. Perhaps the Prosciutto was the missing flavor. I used capocollo when I made my pasta. I am very anxious to try this dish!