Tagliatelle with Prosciutto and Orange

Tagliatelle with Prosciutto and Orange
Photo by Marcus Nilsson


  • 12 ounces egg tagliatelle or fettuccine
  • 2 ounces prosciutto
  • ¼ cup Parmesan cheese, finely grated
  • 2 tablespoons unsalted butter
  • 1 orange
  • ½ cup heavy whipping cream
  • Freshly ground black pepper

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 he...

View full recipe at Epicurious


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