fettuccine w/ prosciutto & orange

Sounds odd, right? Prosciutto and orange do not seem like they're two things that should really go together. Cheese and orange doesn't sound quite right either. Well strangely, they're all lovely. Whodathunk? Go easy on the cheese though. It may seem ridiculous to say that, but trust me: lesson learned. Here's what you'll need:

• 12 ounces fettuccine
• 2 tablespoons butter
• 1/4 lb. sliced prosciutto, chopped
• 1 orange, zested (is that a word?) and juiced
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan
• Black pepper

Start your pasta first. If you were classy and bought it fresh, it will only take a few minutes to cook until al dente. If you were lame (and cheap!) like me, then it will take awhile longer. The rest of the dish is quick, so get a jump on this. Go ahead and cook until al dente, reserving 1/4 cup of the pasta water

While that's going, melt the better in a non-stick skillet over medium-high heat. Add the prosciutto and sauté  until browned. Add in the pasta water, juice, zest and cream and bring to a light boil. Then add in the pasta and cook for a few minutes more, stirring until the sauce coats the pasta. Season with a little pepper (no salt needed with that prosciutto in there). Lastly, stir in the cheese until it melts (all of 30 seconds) and enjoy!

Bon chappétit!