Shelly's Recipe

FETTUCCINE WITH MUSHROOMS AND PROSCIUTTO

Category: Pasta - Meat

12 oz fettuccine, cooked al dente
1/2 cup minced onion
4 clove garlic, minced
1/2 lb fresh portabello mushrooms with gills removed and thinly sliced
1/2 lb fresh or reconstituted procini mushrooms, thinly sliced or chopped, 1 cup dry
Salt and pepper, to taste
2 oz thinly sliced prosciutto, cut into thin strips
4 oz thinly sliced ham, cut into strips
3/4 cup cream cheese, softened (6 oz)
1/2 cup half-and-half
1/4 cup grated parmesan or asiago cheese, plus extra for serving
1/4 cup flat-leaf parsley

Cook pasta, reserving 1/2 cup pasta water before draining pasta; set aside. If using dried mushrooms, add very hot water to cover mushrooms and soak for 30 minutes, drain off liquid into separate container and set mushrooms aside after chopping. Strain liquid through a sieve to remove sediments and set aside.

Heat a deep skillet with cooking spray and add onions and garlic; saute until fragrante, about 2 minutes. Increase heat to medium high and add mushrooms, salt and pepper and cook until mushrooms are tender, about 3-4 minutes. If mushrooms begin to dry out, add a little reserved mushroom liquid. Reduce heat to medium-low and add meats and pasta, stir to combine and add cream cheese and half-and-half, toss until sauce is creamy. If sauce becomes too thick, add a little pasta water or reserved mushroom liquid. Stir in grated cheese and toss until combined. Remove from oven and sprinkle with parsley and cheese. Serves 4