Weekly Winner: The Odd Couple Pasta

There are some things that naturally just go together.  Bacon and eggs.  Bacon, lettuce and tomato.  Bacon and cheeseburgers.  Bacon and peanut butter (no seriously, try it!).  But prosciutto and orange?  And then add cheese?  I wasn’t so sure.

I’ve actually made this pasta once before this week and remembered that we loved it.  But I honestly didn’t remember how good it was.  I also had another Weekly Winner planned for this week: Hoisin-glazed salmon burgers, but once I made this pasta I knew that it was the true winner.    The recipe is from Bon Appetit.  It is easy.  It is highly unlikely.  It is fabulous.

Pasta with Prosciutto and Orange

Serves 4


Kosher salt

12 oz.egg tagliatelle or fettuccine (preferably fresh)

2 Tbsp. unsalted butter

2 oz. thinly sliced prosciutto, torn into 1″ pieces

Zest and juice of 1 orange

½ cup heavy whipping cream

Freshly ground black pepper

¼ cup 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 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. Sprinkle remaining orange zest over pasta.


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