Prosciutto And Mushroom Fettuccini

A rich and creamy fettuccini dish featuring sautéed mushrooms, cherry tomatoes, crisp prosciutto, and a Parmesan-lemon cream sauce, garnished with fresh basil and shaved cheese.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

8 ounces fettuccini

1 teaspoon plus 1 tablespoon olive oil, divided

3 cloves garlic, minced

1 cup sliced mushrooms

1 cup cherry or grape tomatoes, halved

5 slices prosciutto, chopped

1 tablespoon butter

1½ teaspoons all-purpose flour

1 cup heavy cream

1 tablespoon fresh lemon juice

¾ cups freshly grated Parmesan

White pepper

Basil leaves, for garnish

Shaved Parmesan cheese, for garnish

Lemon zest, for garnish

Freshly ground black pepper, for garnish

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Directions

Cook pasta according to package directions. Drain, toss with 1 teaspoon olive oil and set aside.
In large skillet, heat 1 tablespoon olive oil over medium-high heat. Whisk in garlic; sauté until cooked. Add mushrooms and tomatoes to skillet. Sauté for 3 minutes. Add prosciutto; sauté for 4 to 5 minutes more or until crisp. Set aside.
In a saucepan, melt butter over medium-low heat. Add flour until thickened. Slowly add cream and lemon juice and simmer for 5 minutes, whisk in Parmesan until mixture is heated through. Season with white pepper.
Gently stir together pasta, mushroom-tomato mixture and sauce. Garnish with basil, shaved Parmesan, lemon zest and freshly ground pepper.