Spaghetti Prosciutto Mushrooms
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|---|
| Spaghetti | 400 g (14 oz) |
| Mushrooms (cremini or white) | 200 g (7 oz), sliced |
| Prosciutto | 150 g (5 oz), cut into strips |
| Garlic cloves | 2, minced |
| Heavy cream | 200 ml (¾ cup) |
| Parmesan cheese | 50 g (½ cup), grated |
| Fresh parsley | 2 tbsp, chopped |
| Butter | 2 tbsp |
| Salt | to taste |
| Black pepper | to taste |
- Category: Primi piatti
- Prep time: 10 min
- Cook time: 15 min
- Total time: 25 min
- Servings: 4
- Difficulty: Easy
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5–7 minutes.
- Add the prosciutto strips and minced garlic to the skillet. Cook for 1–2 minutes until the prosciutto is slightly crispy and the garlic is fragrant.
- Pour in the heavy cream, reduce the heat to low, and let it simmer gently for 2–3 minutes until slightly thickened. Season with black pepper.
- Add the drained spaghetti to the skillet and toss well to coat in the sauce, adding a splash of reserved pasta water if needed to loosen.
- Remove from heat, stir in the grated Parmesan and chopped parsley.
- Serve immediately with extra Parmesan on top.
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Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.