Fettuccine with Prosciutto and Orange

Featured by Derby Wine Estates in the Pinot Noir Wine Club.


A creamy bowl of fettuccine pasta with pieces of prosciutto and a slight orange zest. The combination of salty prosciutto, orange citrus and warm pasta topped with Parmesan cheese make for a delicious meal that is surprisingly quick and easy. Perfect for leftovers too!

Yield: 4 - 6
Prep Time: 5 Minutes
Cook Time: 12 Minutes


• 12 oz. fettuccine
• 2 Tbs. unsalted butter
• 2 oz. thinly sliced prosciutto, torn into 1-inch pieces
• Zest and juice of 1 orange
• ½ cup heavy whipping cream
• Freshly ground black pepper
• ¼ cup finely grated Parmesan cheese


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 ¼ 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 divided among warm bowls.