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Tagliatelle with Prosciutto and Orange

['12 ounces egg tagliatelle or fettuccine (preferably fresh)', '2 tablespoons (1/4 stick) unsalted butter', '2 ounces thinly sliced prosciutto, torn into 1" pieces', 'Zest and juice of 1 orange', '1/2 cup heavy whipping cream', 'Freshly ground black pepper', '1/4 cup finely grated Parmesan']

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.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
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.

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