- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 1 orange (or 2 small oranges)
- 1 onion, finely chopped
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup Parmigiano cheese, freshly grated
- 2 tablespoons butter
- Salt, to taste
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- Wash the orange under cold water. Using a zester or vegetable peeler, remove the outer peel. Slice into thin strips and set aside. Remove the white inner peel and separate into segment. Cut the segments into small pieces.
- Bring a large pot of salted water to a boil.
- In a large skillet over medium heat, melt the butter and add the onion. Sauté until translucent. Add the orange segments and allow to reduce slightly. Add the white wine and cook for a few minutes. Add the cream and salt to taste. Cook for about 10 minutes until slightly reduced.
- Cook the pasta until al dente (about 2 minutes less than package instructions). Drain and add to the skillet with the sauce. Mix in the Parmigiano.
- Garnish with reserved orange peels and a sprinkle of Parmigiano, to taste.
- Serve immediately.
Orange is the new lemon. That's right, lemon is so last season -- or maybe, so last year.
When I think of lemons, I think of Sorrento, summer, and spaghetti al limone. When I think of oranges, I think of Sicily, winter, and spaghetti all'arancia. So, as long as sunshine is scarce and oranges are plentiful, you may as well make the most of them.
Luckily, lemons and warm weather will be back in style in just a few short months.
Bundle up and enjoy.