Barilla® Fettuccine

with Mushrooms and Prosciutto di Parma

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Ingredients for 4 people

  • 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 
  • Salt to taste

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  • 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
  • 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
  • Combine, season with salt and immediately remove from the heat
  • 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
  • Add grated Parmigiano and a few tablespoons of hot cooking water
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