Bon Appetit Magazine, May 2011, p. 132
5+ stars
I honestly wasn't sure if this was going to be a good dish or not but decided to give it a chance. It looked easy (almost too easy and simple), and from reading the recipe, it looked like it would be too soupy or liquidy. It wasn't. This was an AMAZING pasta dish. I kept saying during dinner that it was restaurant-worthy (this would be $22 per person in a restaurant) and there was no reason for us to go to an Italian restaurant again because it was so good.
The key is to make homemade pasta.
We served this with a Soft Lettuces with Prosciutto, Peas and Poppy Seeds salad (see in the background of the photo). Definitely will be serving this at a dinner party.
Ingredients: 12 oz egg tagliatelle or fettuccine (preferably fresh), prosciutto, heavy whipping cream, orange juice and zest, Parmesan, butter, Kosher salt, pepper
Tips:
- Make only 1/2 the zest (the recipe doesn't say where to use the other half?!)
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