Pasta might just be one of the all time most seductive comfort foods.
Even the way most Americans enjoy pasta – as a pot of spaghetti buried under jarred marinara sauce – it’s hot, hearty and tasty.
And I’m not poking fun at jarred sauces here either. There are some very passably good ones out there; throw in some crumbled fresh Italian sausage, more tomatoes, sautéed onions and mushrooms, maybe even a handful of nice olives, and you’ll have yourself a dandy meal.
That said, there’s a whole ‘nother world of pasta goodness out there.
A few months ago a foodie friend (Rayna) went on a crazy pasta kick and did some digging to learn a few recipes that were different from the usual American table fare.
She lives back east and ended up in the family kitchens of some first and second generation Italians. To hear her describe it she’d died and gone to pasta heaven, gathering a recipe box full of stunningly simple yet often grandly flavored dishes.
She discovered, as you pasta experts already know, that many authentic Italian pasta dishes are richly flavored yet often contain just a few key, fresh ingredients. To hear her tell it though, the most illuminating discovery was the rich, uncomplicated goodness that cream based sauces bestow.
This recipe ended up being one of her favorites; she gushed about it so earnestly we served it for a family celebratory meal during the holidays.
Several members of our clan (who have endured a passel of ‘trial recipes’ over the years) pronounced it the hands-dow best pasta they’d ever eaten. There’s just enough heat to let you know it’s there, and with a subtle but definite citrus undercurrent from the orange, the richness of the cream doesn’t overwhelm the dish.
The prosciutto is a splurge and this would probably work well with bacon as well (what doesn’t), though you should try this one once as written as see what your clan thinks.
We can just about guarantee they’ll love it.
16 ounces fettuccine
2.5 Tbsp. butter, unsalted
6 ounces prosciutto, thinly sliced or torn into 2 inch strips
Zest and juice of a large orange
1 tsp. sugar
1-2 tsp. red pepper flakes
2/3 cup heavy cream
Fresh ground pepper
1/2 cup (or more) finely grated Parmesan
Cook the fettuccine. Bring a large pot of water to a boil, add salt (goal – as salty as seawater). Add the pasta and cook until 1 minute before al dente; drain, reserving 1/4 cup of the pasta water.
Prosciutto time. In a large nonstick skillet, melt the butter and sauté the prosciutto until nicely browned.
Bring it together. Add the reserved pasta water, orange juice and zest, sugar, red pepper flakes and the cream; bring to gentle boil. Add the fettuccine and stir until the pasta is well coated and cooked to al dente (just a minute or two). Season with salt (if needed) and pepper. Quickly stir in the cheese.
Serve now. Serve immediately in your favorite pasta bowl, pre-warmed of course. Rich and filling this easily serves four but don’t count on any leftovers.
Enjoy.
Tags: Friday Feast
{ 1 comment… read it below or add one }
Now this one looks damned interesting and I vote for the bacon. Real thick sliced, meaty bacon, diced small and fried up crisp. Tomorrow.