Pasta with Mushrooms and Prosciutto
Indulge in the savory elegance of Pasta with Mushrooms and Prosciutto, a comforting dish that combines rich, creamy flavors with gourmet flair. This recipe features tender pasta—spaghetti, fettuccine, or tagliatelle—tossed in a luxurious sauce made with cremini mushrooms, crisp prosciutto, and a touch of dry white wine for depth. Finished with heavy cream, Parmesan cheese, and a sprinkle of fresh parsley, this dish is a symphony of textures and tastes. Perfect for a quick yet impressive dinner, it’s ready in just 40 minutes and pairs beautifully with a fresh salad or crusty bread. From weeknight indulgence to dinner party centerpiece, this recipe is a must-try for pasta lovers craving a hint of Italian sophistication.
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Recipe Information
Ingredients
- 12 oz pasta (spaghetti, fettuccine, or tagliatelle)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 10 oz cremini mushrooms, sliced
- 4 oz prosciutto, thinly sliced and chopped
- 1 cup dry white wine
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- as needed salt
- as needed black pepper
- 1 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
Add the finely chopped onion to the skillet and sauté for 2-3 minutes until it turns translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until they release their moisture and start to brown.
Stir in the chopped prosciutto and cook for 2 minutes, allowing it to crisp slightly.
Pour in the dry white wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes until the wine reduces by half.
Reduce the heat to low and stir in the heavy cream. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese and stir until melted and incorporated into the sauce. Season with salt and black pepper to taste.
Toss the cooked pasta in the skillet with the sauce. Add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency and coats the pasta evenly.
Remove the skillet from heat and stir in the chopped fresh parsley.
Serve the pasta immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 6198 mg | 269% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 15.1 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1002 mg | 77% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
