Spaghetti With Portabellas, Prosciutto and Cream

Total Time
20mins
Prep 5 mins
Cook 15 mins

From the "Working Stiff Cookbook".... so decadent and divine. Unbelievable pasta with a rich, creamy sauce. A must try!

Ingredients Nutrition

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!
Most Helpful

This was very good! The only change that I did make was in using gluten-free, quinoa spaghetti. The only problem I had was that I ate and ate and ate, way over my carb allotment and had to walk 4 miles to work it off. This recipe stands well, as is and is even better for the next meal. Next time, I might add garlic and double the parmesan cheese. Ah, gluttony!

Grannydragon January 17, 2008