Pappardelle with Prosciutto and Orange

I don’t like to pick favorites with my pasta, but this one is pretty special. I love egg noodles, and while this recipe calls for — nearly demands — fresh pasta, this egg pappardelle found at TJ’s is super close to fresh pasta. The combination of the salty prosciutto and sweet/tangy orange is amazing.

Pappardelle with Prosciutto and Orange
Just the Tip / Inspired by Bon Appetit
Serves 4 (um, or 2)

Here’s what I used:

• Kosher salt
• 8 oz egg pasta (preferably fresh)
• 1 tbsp unsalted butter
• 2 oz thinly sliced prosciutto, torn into 1″ pieces
• zest and juice of 1 orange
• 1/2 cup heavy cream
• freshly ground black pepper
• 1/4 cup finely grated parmesan

Here’s what I did:

1. Bring a large pot of water to a boil. Once up to a boil, season liberally with salt and add pasta and cook, stirring occasionally, to package directions. Reserve about 1/4 cup of cooking liquid.
2. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add prosciutto and sauté until browned for a few minutes.
3. Add the orange juice, half of the zest, cream, and reserved cooking liquid and bring to a boil. Using tongs or a spider, add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute. Season with salt and pepper. Sprinkle in the cheese and remaining orange zest. Serve.