Spaghetti With Portabellas, Prosciutto and Cream |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From the Working Stiff Cookbook .... so decadent and divine. Unbelievable pasta with a rich, creamy sauce. A must try! Ingredients:
6 ounces dried spaghetti |
1 tablespoon olive oil |
1 tablespoon butter |
1 (4 ounce) portabella mushrooms, stemmed cut in half and sliced thin |
3 shallots, finely chopped |
3/4 cup heavy whipping cream |
2 ounces prosciutto, cut into 1 inch dice |
3 tablespoons freshly grated parmesan cheese |
salt and pepper, to taste |
Directions:
1. Boil water in an 8 quart pot.
2. Add spaghetti and stir well to keep it from sticking- cooking for about 8 minutes, or until al dente.
3. Heat a large skilled on high heat.
4. Add oil and butter to the pan. Add mushrooms and cook, stirring continuously, until they soften- about 4 minutes.
5. Add shallots and cook for 2 minutes more.
6. Add the cream and prosciutto and stir until the cream reduces by half- about 3 minutes.
7. Stir in the Parmesan and season with salt and pepper.
8. Drain the pasta in a colander and transfer it to a large pasta bowl.
9. Pour sauce over the pasta and toss gently so that the noodles are lightly coated.
10. Serve and enjoy!
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