Fettuccine Boscaiola

Name: Fettuccine Boscaiola
Ingredients: 1 1/3 lbs fresh fettuccine; None None Olive oil, to cook; 6 slices prosciutto; 2 tbsp butter; 2 cloves garlic, crushed; 10.5 oz mushrooms, sliced; 1/4 cup dry white wine; 1 1/4 cups heavy cream; 1.25 oz Parmesan, grated, plus extra, shaved, to serve; 2 tbsp parsley, chopped

10 ingredients

4 steps

Ingredients

1 1/3 lbs fresh fettuccine
None None Olive oil, to cook
6 slices prosciutto
2 tbsp butter
2 cloves garlic, crushed
10.5 oz mushrooms, sliced
1/4 cup dry white wine
1 1/4 cups heavy cream
1.25 oz Parmesan, grated, plus extra, shaved, to serve
2 tbsp parsley, chopped

Directions

1

Prepare pasta according to package instructions. Drain well and return to pan.
2

Heat a large frying pan over high heat. Brush with a little oil and fry prosciutto for 1-2 mins. Transfer to a plate to cool slightly, then break into pieces and set aside.
3

Melt butter in same pan and saute garlic for 1 min. Add mushrooms and saute for 2-3 mins until tender. Add wine and simmer, stirring, until reduced by half. Stir in cream and bring to the boil. Reduce heat to low and simmer for 2-3 mins until thickened.
4

Stir prosciutto, grated Parmesan and parsley into sauce. Season to taste. Pour over pasta in pan, tossing over medium heat until well coated and hot. Serve with shaved Parmesan.