Spaghetti With Portabellas, Prosciutto and Cream
- Ready In:
- 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
- Boil water in an 8 quart pot.
- Add spaghetti and stir well to keep it from sticking- cooking for about 8 minutes, or until al dente.
- Heat a large skilled on high heat.
- Add oil and butter to the pan. Add mushrooms and cook, stirring continuously, until they soften- about 4 minutes.
- Add shallots and cook for 2 minutes more.
- Add the cream and prosciutto and stir until the cream reduces by half- about 3 minutes.
- Stir in the Parmesan and season with salt and pepper.
- Drain the pasta in a colander and transfer it to a large pasta bowl.
- Pour sauce over the pasta and toss gently so that the noodles are lightly coated.
- Serve and enjoy!
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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!
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