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Fettuccine with Mushrooms and Prosciutto di Parma

di Academia Barilla

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Fettuccine with Mushrooms and Prosciutto di Parma
50 minutes


First course

Ingredients for 4 people

1 box fettuccine
1 pkg white button mushrooms (sliced)
½ cup prosciutto
4 tablespoons butter
1 tablespoon chopped parsley
1 cup grated Parmigiano Reggiano
Salt to taste

Preparation 40 minutes preparation + 10 minutes cooking
1. Clean mushrooms by trimming the tip of the stems with roots and dirt and rinsing in water

2. Cut into 1/8-inch slices

3. Cut prosciutto into strips

4. Melt butter in a pan over medium heat and add mushrooms

5. Sauté over high heat for 3 - 4 minutes, then stir in prosciutto and chopped parsley

6. Combine, season with salt and immediately remove from the heat

7. In the meantime, boil pasta in plenty of salted water for 5 minutes

8. Drain, reserve a bit of cooking water and sauté in the pan with the prepared sauce

9. Add grated Parmigiano and a few tablespoons of hot cooking water