Tagliatelle with Prosciutto and Orange

I made this exactly as written, except I used a pound of tagliatelle and there was plenty of sauce. it was delicious! the orange was unexpected but very pleasant. great dish!

• brushjl

• solon, ohio

• 9/21/2020

Double the cream, double the prosciutto. Quick and easy.

• k8reiner

• Phoenix Az

• 7/29/2020

I loved making this recipe! It was so easy and delicious. The orange is definitely an "odd" flavor, but it goes so well with the prosciutto, and the cream sauce it quite lovely, and a good starter to make more in depth sauces in the future. My husband thought it was lacking salt, so we decided the next time we make this to add more prosciutto, but we will definitely be making this again!

• bwsteele

• San Francisco, Ca

• 3/20/2017

Used blood oranges, but no other substitutions. Served with homemade pasta. Guests really loved this dish!

• jc_planet

• Minneapolis

• 2/22/2015

a lovely orange flavour pasta. tho maybe less of the orange like many says

• curious_eat

• London

• 7/20/2014

这is one of the few recipes I've ever encountered where I make it almost exactly as written. The only exception is that I use the zest from the entire orange, and occasionally I substitute a blood orange, which is just fantastic. In my view this meal does NOT need garlic, spinach or cherry tomatoes... those ingredients would make it taste like every other damned pasta dish out there. As is, the flavours are beautifully balanced and they shine in their simplicity. If you can't get tagliatelle for some reason, use something like fresh angel hair instead. You want a pasta that is fairly delicate and not prone to excessively absorbing liquids.

• rabelais

• 4/15/2014

A simple and easy recipe I make weekly. Easy to modify by adding seafood, spinach, etc. For simplicity, the base recipe is superb. Some thoughts on temperature: depending on the type of stove you use, don't overheat, especially when you start adding the orange juice, cream, and cheese or you lose the creaminess.

• azure579

• San Francisco, CA

• 7/1/2013

in my opinion, this recipe is a big plate of fail. the combination of cream with the acid from the orange just doesn't work. it is not, not, not a good flavor combination. i tried to mod it by adding spin and cherry tom, but the overall flavor was just not good. just use a basic creme sauce and you'll be fine.

• virga

• boston, ma

• 10/6/2012

Four forks, with modifications, thanks to the multitude of comments. I added spinach, garlic, cherey tomatoes, and fresh basil. The entire recipe is here, for ease: Summer Citrus Pasta with Prosciutto // 12 ounces egg tagliatelle or fettuccine (preferably fresh); 2 tablespoons (1/4 stick) unsalted butter; 1-2 cloves garlic, diced; 12 oz fresh spinach; Zest and juice of 1 orange; 1/2 cup heavy whipping cream; 1/4 cup finely grated Parmesan; 4 ounces thinly sliced prosciutto, torn into 1" pieces; About one dozen cherry tomatoes, sliced in half; 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 heat. Sauté diced garlic for 1 minute but do not brown it. Add spinach and let it cook down. // Add reserved pasta water, orange juice, ¾ of zest, cream, and Parmesan cheese; stir and bring to a boil. Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. // Serve pasta in warm bowls. Sprinkle on the prosciutto pieces, freshly chopped basil, and orange zest (in that order). Arrange cherry tomato halves around the pasta and serve. // Serves 2-3

• brookeinboston

• 6/24/2012

I'll definitely make this again. Is really good

• Tutty

• 6/18/2012

这is a good recipe considering how quick and easy it is and how few ingredients are involved -- great for a decent, guest-worthy meal when on a budget or short on time. However, I felt that something was lacking. The orange flavor was overpowered by the prosciutto, so I sprinkled on the remaining zest. Next time I will add the entire zest to the sauce, as well as some extra orange juice. I might also try stirring in some of the pulp or topping with some small orange slices.

• katiehogan

• Binghamton, NY

• 5/30/2012

Very quick, very easy and very yummy. My only tweak to the recipe was the addition of cherry tomatoes. I'll definitely make this again.

• leatherface416

• Toronto, ON

• 5/16/2012

Absolutely delicious and very easy. I decided to add kale to balance the orange and it worked very well. I sauteed the proscuitto and when it was half done I added the kale to saute. When they were done I removed from pan and made cream sauce as directed and re-added kale and proscuitto right before parmesan. Yum!

• winerds

• Santa Clara, CA

• 3/9/2012

I liked this but definitely not a four fork for me --right now. I found the orange really overwhelmed the sauce and the flavor of the prosciutto. I did fry some of the prosciutto as per the recipe but I also added extra that was fresh and didn't really notice that browning the prosciutto really made much difference. I think next time I'd cut back on the orange and use some pancetta or Berkshire applewood smoked bacon for browning and depth and fresh prosciutto added at the last minute. I added tiny summer peas which gave it a spot of color so would do that again. Might also add mushrooms next time. I served with penne which absorbed all the sauce. A scattering of Italian parsley might help as well. I will make this again but will play with the sauce a bit.

• amanda_ca

• Toronto

• 3/4/2012

这was good but next time I'd reduce the amount of orange zest -- overwhelmed th eflavors.

• amanda_ca

• Toronto

• 3/3/2012