Debra Shigley's orange and prosciutto fettucini recipe

11:00 AM, Feb 14, 2013   |    comments
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12 oz egg fettuccine or tagliatelle
1 Tbsp. butter
2 oz prosciutto, torn into bite-sized pieces
1/2 teaspoon crushed red pepper flakes (optional)
zest and juice of one orange
1/2 cup heavy whipping cream
1/3 cup finely-grated Parmesan Cheese
Kosher salt and pepper to taste
1/4 cup reserved pasta water


Boil pasta in salted water and cook according to package instructions, until 1 minute before al dente. Drain pasta, setting aside 1/4 cup of pasta water.
Melt the butter over medium high heat, and saute the prosciutto to brown. Just before the prosciutto is browned, add crushed red pepper flakes (optional) and continue cooking for about 30 seconds.
Add heavy cream, orange juice and zest, and pasta water to skillet and bring to a boil.
Add pasta with tongs and stir to coat, cooking for about one minute. Season with kosher salt and pepper, and stir in Parmesan.

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