Mrs. Regueiro's Plate: Bucatini with Prosciutto & Orange

Thursday, July 21, 2011

Bucatini with Prosciutto & Orange

Simple dinners are my favorite kind of dinners to prepare. No fuss, no brainers, and takes less than 30 minutes to get on the kitchen table. Bucatini is a kind of pasta that I fell in love with while we were in Italy, and it’s a little bit thicker than normal spaghetti noodles but hollow on the inside. Similar to a fat noodle of some sort. I found Bucatini at a local Italian specialty market, and if you can’t locate it you can substitute fettuccine or spaghetti instead.

It seems like I’m on an Italian foodie kick even after 2 months of already being home. (Pizza, gelato, biscotti and now pasta today). I truly miss Italy, and everything about it. The gorgeous people, the delicious food and the beautiful art and enriching atmosphere are still dancing happily in my mind. This pasta is a bowl of Italian comfort food that you will appreciate. The refreshing tings of orange paired with the salty bits of prosciutto is almost like a creamy fettuccine, but totally fancy.

Bucatini with Prosciutto & Orange

Bucatini with Prosciutto & Orange
Adapted from Bon Appetit May 2011
Printable Recipe
12 ounces bucatini (preferably fresh)
2 tablespoons unsalted butter
2 ounces prosciutto, thinly sliced and torn into 1 inch pieces
zest and juice of 1 orange
½ cup heavy whipping cream
Kosher salt & freshly ground black pepper
¼ cup pecorino Romano, finely grated


Bring a large pot of water to boil and season heavily with salt. Add pasta and cook until al dente. Reserve ¼ cup of pasta water.

Heat a large Dutch oven to medium-high heat, and add the butter. When the butter has melted, add the prosciutto and sauté until slightly browned.

Add the reserved pasta water, orange juice, orange zest, and heavy cream to the pot and bring to a boil. Add the bucatini and stir together until the sauce coats the pasta, about 1 minute. Season with salt and pepper and stir in the pecorino Romano cheese.

Divide evenly into bowls.

Yield: 4 servings

Review: Quick and easy, and an excellent dish to prepare for those weary Italian nights.

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