Spaghettini Ticino

Name: Spaghettini Ticino
Ingredients: 3/4 lb. mushrooms; 7 Tbsp. sweet butter; 2 Tbsp. finely minced scallions (both white and green parts); 1 small garlic clove, mashed; salt and freshly ground white pepper; 1 c. diced Prosciutto; 1 lb. thin spaghettini (Ronzoni No. 9); 1 1/2 c. heavy cream; 1/2 c. freshly grated Parmesan cheese; freshly ground black pepper

10 ingredients

6 steps

Ingredients

3/4 lb. mushrooms
7 Tbsp. sweet butter
2 Tbsp. finely minced scallions (both white and green parts)
1 small garlic clove, mashed
salt and freshly ground white pepper
1 c. diced Prosciutto
1 lb. thin spaghettini (Ronzoni No. 9)
1 1/2 c. heavy cream
1/2 c. freshly grated Parmesan cheese
freshly ground black pepper

Directions

1

Do not wash the mushrooms.
2

Wipe them with a damp paper towel and slice them, reserving the stems for stock or soup.
3

In a large skillet heat 3 tablespoons of butter.
4

When it is hot, add the mushroom slices and cook them without browning for 2 to 3 minutes. Add the onions and garlic and cook the mixture for 2 or 3 minutes. Season with salt and white pepper.
5

Remove from heat and reserve. In a small skillet heat 2 tablespoons of butter.
6

Add the Prosciutto, cover the skillet and cook for 5 minutes over low heat. Remove from heat and reserve.