Fettuccine with Prosciutto and Orange

A featured Wine Club recipe for Derby Wine Estates.

Description

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

Ingredients

• 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

Instructions

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.

The Pinot Noirs listed below are award-winning selections from our various Wine Clubs. These are wines made by some of the finest California, Washington and Oregon winemakers and renowned international wineries. Sit back, relax and enjoy the recipe above paired with one of the many fantastic bottles of Pinot Noir selected for our Wine of the Month Club members!