Paglia E Fieno ( Straw and Hay)

Not for the calorie and fat minding, although I have reduced the amount of butter and used the fat-free half and half successfully.This is quick to come together and delicious! Originally from an April1978 Bon Apetit.

• Ready In: 35 mins
• Serves: 8-12

Ingredients

• 1⁄2 lb  white linguine
• 1⁄2 lb  spinach linguine
•  olive oil
•  boiling water (2 large pots)
• 1⁄2 cup butter, cut into 8 to 10 slices (1 stick)
• 12  medium  stemmed mushrooms, very thinly sliced
• 1⁄4 lb prosciutto, very thinly sliced and cut into 1/4 inch strips
• 1⁄4 cup chicken broth
• 1  cup heavy cream
• 1⁄4 lb parmesan cheese, freshly grated
•  salt and pepper, to taste
•  additional parmesan cheese, freshly grated, for serving

Directions

1. Cook pastas separately, al dente, adding a few drops of olive oil to each pot.
2. Drain quickly, allowing some water to remain, and combine in one pot over very low heat.
3. Stir in butter,mushrooms,and prosciutto with large wooden spoons or forks.
4. Add chicken broth and cream, tossing gently but thoroughly.
5. Sprinkle with parmesan and salt and pepper to taste.
6. Serve in heated bowls with additional parmesan passed separately.