Tagliatelle With Prosciutto And Orange Recipes

Steps:

• 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.

Steps:

• Bring a large pot of water to a boil over high heat.
• In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
• Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
• Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
• Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

Steps:

• Bring large pot of water to boil over high heat
• In a large skillet, melt butter over medium-high heat until frothy and golden, about 1 minute. Add Prosciutto in one flat layer. Do in batches if necessary. Cook until crisp. Remove 1/2 to a paper towel lined plate. Leave remainder in the skillet and remove skillet from heat
• Season boiling water with salt. When salt dissolves, add tagliatelle and cook according to package directions for al dente, want it slightly under cooked because it will cook additionally when added back to skillet.
• Just before pasta is ready, return skillet to the heat and warm over medium. Do not drain the pasta but use slotted past fork or tongs and transfer the cooked pasta directly to skillet. Working QUICKLY, add 1/2 cup of cheese, and about 1/4 cup of the the pasta cooking water and stir vigorously to emulsify, while gently jostling the pan back and forth with the other hand at the same time, and cook just until sauce is silky, about 1 minute.
• Divide the pasta in shallow bowls, sprinkle with pepper, remaining prosciutto, SERVE IMMEDIATELY, along with more grated cheese.