Tagliatelle with Prosciutto and Orange

I’m very sorry I don’t have a better picture, because this recipe from Bon Appétit was excellent. It looks like an odd choice of ingredients (orange in pasta? really?), but it works beautifully. I also love those recipes that call for a very simple sauce made in part with the pasta water, because it gives the whole thing a nice, creamy consistency that is heavenly when served immediately. (It certainly doesn’t reheat as well, though, so I haven’t found a way around that yet. When there’s no sauce, you can just heat the pasta in boiling water and get the same consistency as the previous night.) I heartily recommend this dish.

kosher salt
12 oz egg tagliatelle or fettuccine (preferably fresh)
2 Tbsp unsalted butter or margarine
2 oz thinly sliced prosciutto, torn into 1" pieces
zest and juice of 1 orange
½ cup soy creamer (instead of heavy whipping cream)
freshly ground black pepper
¼ cup finely grated Parmesan

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 non-stick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.

Add reserved pasta water, orange juice, half of zest, and creamer; 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.