1. Cook fettuccine according to package directions for al dente. Drain, reserving 1/4 cup pasta water.
2. Sauté prosciutto in butter in large skillet on medium heat 2 to 3 minutes or until lightly browned.
3. Stir cream, orange peel and juice, and reserved pasta water into skillet. Bring to a boil on medium heat. Stir in pasta and continue to cook 1 minute, stirring constantly, until pasta is evenly coated with sauce. Stir in cheese and pepper.
4. Divide mixture evenly between 4 plates. Sprinkle with basil and serve.
Nutritional information per serving: Calories 537; Total Fat 22g; Saturated Fat 13g;
Trans Fat <1; Cholesterol 74mg; Sodium 501mg; Total Carbohydrate 66g; Dietary Fiber 3g; Total Sugars 5g; Protein 18g