Spaghetti With Portabellas, Prosciutto and Cream

READY IN: 20mins
Recipe by hollyfrolly

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

Top Review by Grannydragon

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!

Ingredients Nutrition


  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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