Pasta with Prosciutto and Orange

Two seemingly disparate ingredients pair perfectly in this brightly flavoured and creamy sauce.

sea salt
12 oz pasta (tagliatelle, fettucine or linguine)
2 Tbsp. (¼ stick) unsalted butter
2 oz prosciutto, thinly sliced, torn into 1" pieces
1 orange, freshly juiced and zested
½ cup heavy whipping cream
black pepper, freshly ground
¼ cup Parmesan cheese, finely grated

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, 6-7 minutes 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 divide among warm bowls. Sprinkle remaining orange zest over pasta.

Makes 4 servings.