Spaghetti With Portabellas, Prosciutto and Cream

Name: Spaghetti With Portabellas, Prosciutto and Cream
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 serving(s)
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

(1)

Recipe by hollyfrolly

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

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 20mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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!

Submit a Recipe Correction