I was immediately skeptical of this recipe. The combination of orange and prosciutto just sounded like a bad idea like an Office spin-off or the electoral college. No good can come from this.
So I kept flipping through Bon Appetit to try and find other inspiration. But that recipe kept pulling at me. Why was I so scared of orange and prosciutto? I’ve eaten sea urchin, and veal tongue, and pig feet. I’ve ingested food from a NYC street vendor (which is truly taking your life into your own hands). I’ve accepted candy from strangers. Surely, I can give one pasta dish a try.
Worst case scenario, I waste a few dollars and a half hour of my time. Not the absolute end of the world.
And it turned out beautifully. The sweetness of the orange and cream balanced the saltiness of the prosciutto and parmigiana reggiano. The sauce was light and was just enough to coat each strand of fettuccine. The dish was not heavy at all. Flecks of orange zest speckled the pasta, and gave it a fresh and fragrant taste.
I’m so glad my stubbornness subsided. What food fears have you overcome?
Fettuccine with Orange and Proscuitto Recipe
(adapted from Bon Appetit)
1 lb (16oz) fettuccine, dried or fresh
2 tbsp butter
2 oz prosciutto, sliced thing, torn into 1″ pieces
zest and juice of 1 orange
1/2 c heavy cream
black pepper and salt
1/4 c parmigiana reggiano, grated
Cook pasta according to package directions. Drain, reserving 1/4 c of the pasta water. Set pasta aside.
Melt butter in saucepan over medium-high heat. Add prosciutto and cook until crispy. Add zest, juice, heavy cream, and pasta water. Bring to a simmer. Add pasta and cheese. Toss everything together over medium heat until sauce thickens and coats the pasta. Season to taste with salt and black pepper. Serve, with a bowl of extra parm for the table.
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