I despise chain emails. I rarely ever open them. But the other day, I was sent a 2012 recipe exchange email. It piqued my interest of course, seeing as how I’m always looking for a new recipe to make. So, I sent it out. I sent it to 20 people, and they, in turn, sent it to 20 people. Their 20 sent me recipes. Or at least, they were supposed to.
The recipe that people send is supposed to be something simple, something easy, something that they can think of off the top of their head. Nothing too fancy.
It’s 3 days later, and I’ve gotten a mixed bag of recipes. Squash soup, Chicken Noodle soup, tortilla dip, and a few others that may end up on this blog down the road. But, the very first recipe I got, I knew I had to make, and make it I did! So amazingly good, I just can’t get over it.
From Gretchen Rinnert:
Tagliatelle with Prosciutto and Orange
- 12 ounces egg tagliatelle or fettuccine (preferably fresh) - (I use fettucine, works fine)
- 2 tablespoons (1/4 stick) unsalted butter
- 2 ounces thinly sliced prosciutto, torn into 1” pieces (I do not brown the prosciutto, I think it kills the flavor and texture, but it’s up to you.)
- Zest and juice of 1 orange (1/2 cup of juice)
- 1/2 cup heavy whipping cream - (I use 1/4 cup of milk and a 1/4 cup of cream to cut the fat.)
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan
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.
