Barilla® Fettuccine with Mushrooms and Prosciutto di Parma
Barilla® Fettuccine with Mushrooms and Prosciutto di Parma
50 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Fall Recipes
- Long
- Mushroom
- Pork/Sausage
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Fettuccine pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Fettuccine |
| 1 | Pkg white button mushrooms, sliced |
| 1/2 | Cup prosciutto |
| 4 | Tablespoons butter |
| 1 | Tablespoon parsley, chopped |
| 1 | Cup Parmigiano Reggiano, grated |
| To taste | Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Clean mushrooms by trimming the tip of the stems with roots and dirt and rinsing in water. Cut into 1/8-inch slices. Cut prosciutto into strips.
Step 2
Melt butter in a pan over medium heat and add mushrooms. Sauté over high heat for 3 - 4 minutes, then stir in prosciutto and chopped parsley.
Step 3
Combine, season with salt and immediately remove from the heat.
Step 4
In the meantime, boil pasta in plenty of salted water for 5 minutes. Drain, reserve a bit of cooking water and sauté in the pan with the prepared sauce.
Step 5
Add grated Parmigiano and a few tablespoons of hot cooking water.
Fettuccine
In Italy, the first pasta shapes were made by hand with simple tools. Fettuccine are made from flat sheets of pasta cut into ribbon-shaped strands (known as "fettucce").
Barilla® Fettuccine is made with non-GMO ingredients. For more information, please read our position.
- Shape Gluten Free Fettuccine
- Cook time 12–13 mins
- Pack size 16 oz.
- Range Classic Blue Box