GUILTY PLEASURE PASTA: Pappardelle with Prosciutto and Orange

I'd like to think of this recipe as quick and easy gourmet-- guilty gourmet that is. You can feel the buttery, creamy sauce on your lips throughout the entire meal, and let's be honest; it's awesome. When pasta or other foods are rich like this one, it is built in portion-control because you can't eat a lot of it. Either way, every indulgent bite is worth it. And if you're short on time when having guests, it's an impressive recipe with few ingredients and time required.

I substituted fresh pappardelle pasta for tagliatelle pasta, which was easier to find. The browned prosciutto made for thin crispy bites and that meaty saltiness of bacon everyone loves, while being contrasted by tastes of citrus. When I make this again, I think I'll double the orange zest and juice as reflected in the recipe below, because I wanted more than a hint of that brighter flavor that makes for such a balanced sauce.

Make it... you know you want to :) 

PAPPARDELLE WITH PROSCIUTTO AND ORANGE

recipe adapted from Bon Appétit, www.epicurious.com

serves 4

Ingredients:

• 12 ounces egg pappardelle, preferably fresh (original recipe calls for tagliatelle or fettuccine)
• 2 tablespoons (1/4 stick) unsalted butter
• 2 ounces thinly sliced prosciutto, torn into 1" pieces
• Zest and juice of 2 oranges (original recipe calls for 1)
• 1/2 cup heavy whipping cream
• Freshly ground black pepper
• 1/4 cup finely grated Parmesan

Method:

1. 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 1/4 cup pasta water.
2. Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
3. Add reserved pasta water, orange juice, half of zest, and cream; 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.