Fresh Fettuccine with Orange Prosciutto Cream Sauce


4 1/2 tablespoons unsalted butter, divided
1 shallot, minced
4 ounces prosciutto, chopped into 1 inch chunks
¼ teaspoon crushed red pepper
zest and juice of 2 oranges
1 cup heavy cream
1 cup frozen peas
1 pound fresh (or dried) fettuccine
freshly ground black pepper and kosher salt, to taste


Boil water in a large pot, seasoning generously with salt.
Add pasta and cook for about 2 minutes (if using fresh pasta). You want the pasta to be about a minute from al dente (or fully al dente with thicker fresh pasta) so that it can finish cooking in the sauce.
Reserve 1 cup of the pasta water and then drain.
In a large sauté pan, melt 4 tablespoons of butter.
Add the shallots and sauté for 2 minutes.
Add the prosciutto pieces and sauté until browned, about 3 minutes.
Sprinkle in the crushed red pepper flakes and sauté for 1 minute.
Add heavy cream, orange juice, orange zest, and ½ cup reserved pasta water.
Bring mixture to a boil and add the almost-cooked pasta, peas, and remaining ½ tablespoon butter.
Once pasta is cooked, season with salt and pepper to taste.


2012 is the start of a whole new era for us, an era filled with heaping mounds of fresh, homemade pasta, thanks to my new Christmas present, a shiny, beautiful, Atlas 150 Pasta Maker. This is something we have been wanting for a long time, and I have to say, it is well worth the 85 bucks, especially if you make pasta a lot. These noodles taste shockingly delicious right out of the boiling water! After a trial run or two to get used to the process, we officially celebrated this appliance’s homecoming into our kitchen by making one of our favorite, and very distinctive, Italian pasta dishes. This is our heavily modified, and even more flavorful, take on a pasta recipe from Bon Appetit. With the prominent orange flavor and complimentary spiciness and saltiness of red pepper and prosciutto, add some peas for depth and color, it is surprising how addictive this dish can be, given the unusual flavor profile.


Sunday, January 29, 2012 - 5:02pm

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