I recently added the magazine Bon Appetit to my collection of food magazine subscriptions. $10 for a whole year, why not? And it’s been a pleasant surprise of a magazine. Not only do I get hard copies but I also get electronic copies for my iPad, including a collection of pasta dishes. I tend to get inspired by recipes leading me to create my own ideas but this particular recipe caught my eye. Something about the sound of orange and prosciutto was too good to pass up. I don’t eat cream sauce or even make cream sauce, but I decided to live a little and embrace the ingredients in this dish. It was well worth it. My mouth is watering just thinking about it. The ingredients were few but the flavor was plenty. And to my surprise it really wasn’t a heavy meal. I’ve shared the recipe with my few minor substitutions.
Linguini with Prosciutto & Orange
- – salt
- – 12 oz linguini
- – 2 tablespoons 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 pecorino romano
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. 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 remaining orange zest.