Fettuccine with Mushrooms and Prosciutto
By Greg
Total Time: 0 min
This recipe serves 6 people, and takes a total of 30 mintues to make.
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Fettuccine with Mushrooms and Prosciutto
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 23 April, 2004
Adjust Servings
Ingredients
- 1 pound Fettuccine1/4 cup freshly grated Parmesan Cheese, plus more for serving3/4 cup Mascarpone CheeseSalt and freshly ground Pepper1/4 pound thinly sliced Prosciutto, cut into thin strips1 pound assorted Mushrooms, such as Shiitake, Cremini and Oyster, stems trimmed, mushrooms thinly sliced3 Garlic cloves, minced1/4 cup minced Onion1/4 cup Extra-Virgin Olive Oil1/4 cup chopped flat-leaf Parsley
Instructions
- In a large pot of boiling salted water, cook the fettuccine until al dente.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the mushrooms and prosciutto in an even layer, season with salt and pepper and cook undisturbed over moderately high heat until browned on the bottom, about 3 minutes. Cook, stirring, until the mushrooms are tender, about 3 minutes longer.
- Drain the fettuccine, reserving 1 cup of the pasta cooking water. Add the fettuccine to the skillet. Stir in the mascarpone and the reserved pasta cooking water and toss the pasta over low heat until the sauce is creamy. Stir in the 1/4 cup of Parmesan and season the fettuccine with salt and pepper. Transfer the pasta to shallow bowls, sprinkle with the chopped parsley and serve with extra Parmesan cheese.
