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Fettuccine with Oranges and Prosciutto


  • 12 oz. uncooked fettuccine
  • 2 Tbsp. unsalted butter
  • 2 oz. chopped prosciutto
  • 1/2 cup heavy cream
  • 1 tsp. grated orange peel
  • 1/4 cup fresh orange juice
  • 1/4 cup shredded Parmesan cheese
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. chopped fresh basil


  • 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