Orange Tagliatelle
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh egg tagliatelle | 300g |
| Orange zest | 2 oranges |
| Egg yolks | 3 |
| Grana Padano DOP cheese | 50g |
| Butter | 10g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Freshly ground black pepper | To taste |
| Chives (finely chopped) | A small bunch |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 500 kcal |
| Protein | 12g |
| Carbohydrates | 60g |
| Fat | 22g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugars | 5g |
| Sodium | 300mg |
Instructions
-
Prepare the Chives and Oranges:
- Begin by finely chopping the chives and setting them aside.
- Using a vegetable peeler, carefully peel the skin of the oranges, making sure to remove only the outer zest, avoiding the bitter white pith.
- Take one of the orange peels and cut it into thin julienne strips. Keep the second orange zest whole for later use.
-
-
Heat the Oil and Butter:
- In a large pan, gently heat the extra virgin olive oil and butter over low heat.
- Add the julienned orange zest to the pan, allowing it to infuse the oil and butter with a fragrant aroma as it gently cooks for 1-2 minutes.
-
Prepare the Egg Yolk Mixture:
- In a separate bowl, crack the fresh egg yolks and add a small amount of room temperature water.
- Beat the yolks with a fork until smooth, adding a pinch of freshly ground black pepper. Set this mixture aside for later.
-
Cook the Tagliatelle:
- Bring a large pot of salted water to a boil. Once boiling, drop the fresh tagliatelle into the pot and cook according to the package instructions, usually around 3-4 minutes for fresh pasta.
- While the pasta cooks, ensure the water remains at a gentle boil.
-
Combine the Pasta and Sauce:
- Once the pasta is cooked, carefully drain it, reserving a small amount of pasta water.
- Using a slotted spoon, transfer the tagliatelle directly into the pan with the orange zest and oil mixture. Toss the pasta gently to coat with the flavored oil.
- Add the egg yolk mixture to the pan, stirring quickly to avoid scrambling the eggs. The heat from the pasta will gently cook the yolks, creating a creamy sauce that envelops the pasta.
-
Finish and Serve:
- Once the pasta is well coated in the creamy orange sauce, stir in the grated Grana Padano cheese, allowing it to melt into the sauce.
- Taste and adjust the seasoning with salt and pepper if needed.
- Plate the tagliatelle, garnish with the remaining orange zest and a sprinkle of freshly chopped chives for a burst of color and flavor.
Serve this delightful dish immediately while hot, allowing the refreshing citrus notes of the orange zest to complement the rich, creamy texture of the pasta. This Tagliatelle all’Arancia makes for a sophisticated yet simple main course, perfect for a special dinner or a weekend treat.
Tips for Success:
- For a more intense citrus flavor, you can also add a small splash of orange juice to the sauce along with the egg yolks.
- Be sure to use very fresh eggs, as their flavor will shine through in this dish.
- If you can’t find Grana Padano cheese, Parmesan works as an excellent substitute.
