Margarita's International Recipes


Tagliatelle all'Arancia e Prosciutto

Tagliatelle with Prosciutto and Orange

I love eating new things, and this dish is unlike anything I've ever had. Who would have thought of pasta in a creamy orange sauce? Yet it works, the dish was both delicious and satisfying. I'd have it again in a second.

I would, however, make some modifications to the original recipe. As it's written, it's too rich. I'd try using one rather than two tablespoons of butter. And perhaps, instead of cream, half-and-half would work better. I would increase the prosciutto a tad - but I love prosciutto, and have some extra Parmesan just in case. But really, I'd just make it again.

Tagliatelle with Prosciutto and Orange


  • 12 oz tagliatelle or fettucine pasta
  • 2 Tbsp butter
  • 2 oz prosciutto, cut into thin slivers
  • grated rind and juice of 1 orange
  • 1/2 cup cream
  • 1/4 cup shredded Parmesan


Boil pasta until al-dente.

Meanwhile melt butter in a large sauce pan over medium heat. Add the prosciutto and cook for 3 minutes. Add the lemon juice, half the granted lemon peel, the cream and 1/4 cup of water from the cooking pasta. Let simmer until pasta is done.

Drain and add pasta to the sauce. Toss well, add the Parmesan and the rest of the orange rind, toss again and serve.

Adapted from a recipe at Bon Appetit

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