Serves: 4
Total Calories: 567
1 In a skillet large enough to hold all of the ingredients, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushroom juices evaporate and the mushrooms begin to brown, about 10 minutes.
2 Stir in the peas. Sprinkle with salt and pepper and cook 2 minutes. Stir in the prosciutto and turn off the heat. Cover to keep warm.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Transfer the pasta to the skillet with the vegetables and prosciutto. Turn the heat to high. Add the cream and cheese and toss again. Add some of the cooking water if the pasta seems dry. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Mushrooms and Prosciutto recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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