Revamped Tagliatelle with Prosciutto and Orange

Last night for dinner, we were craving Italian. This is a recipe that I found in Bon Appetit, I was so curious to try it because it sounded so different. We adapted the original recipe because it was the weekday, and usually during the week we eat as healthy as can be so we can splurge a little on the weekends. Anyway, this was very good edited, and I am sure fabulous with the original ingredients.

ORIGINAL RECIPE from

Bon Appétit (May 2011)
Subscribe to Bon Appétit

...ingredients...

* Kosher salt
* 12 oz. egg tagliatelle or fettuccine (preferably fresh)
* 2 Tbsp. (1/4 stick) unsalted butter
* 2 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup heavy whipping cream
* Freshly ground black pepper
* 1/4 cup finely grated Parmesan

...directions...

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. Garnish with remaining zest.

REVAMPED RECIPE

...ingredients...

* Kosher salt
* Bag of Dried Spinach Fetticune
* 2 Tbsp. of Extra Virgin Olive Oil
* 3 oz. thinly sliced prosciutto, torn into 1" pieces
* Zest and juice of 1 orange
* 1/2 cup half and half
* Freshly ground black pepper
* 1/4 cup finely grated Pecorino Romano

...directions...

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, heat EVOO 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 half and half; 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. Garnish with remaining zest.