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

Submitted by hollyfrolly

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

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Ready In:: 20mins
Ingredients:: 9
Serves:: 2

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

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!

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Reviews

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

RECIPE SUBMITTED BY

hollyfrolly

Reno, NV

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