Spaghetti with Portabellas Prosciutto and Cream
Indulge in the velvety elegance of Spaghetti with Portabellas, Prosciutto, and Cream—a dish that combines rich flavors, creamy textures, and gourmet simplicity. Perfectly al dente spaghetti forms the base for a luxurious sauce made from sautéed portabella mushrooms, crispy strips of prosciutto, and a touch of chicken or vegetable broth to enhance the depth of flavor. Heavy cream mingles effortlessly with melted Parmesan cheese, creating a luscious coating for the pasta, while minced garlic and fresh parsley add aromatic brightness. This quick yet sophisticated recipe, prepared in just 35 minutes, is ideal for a cozy dinner or impressing guests with restaurant-quality comfort food. Garnished with extra Parmesan and finished with freshly ground black pepper, this dish is a must-try for lovers of creamy pasta recipes.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 250 grams portabella mushrooms
- 100 grams prosciutto
- 250 ml heavy cream
- 50 grams Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 tablespoon unsalted butter
- 100 ml chicken or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the spaghetti aside.
Clean the portabella mushrooms with a damp paper towel and slice them into thick strips.
Heat a large skillet over medium heat and add the olive oil and butter. Once the butter is melted, add the minced garlic and sauté until fragrant, about 1 minute.
Add the sliced portabella mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and slightly golden.
Slice the prosciutto into thin strips and add them to the skillet with the mushrooms. Cook for 2-3 minutes, allowing the prosciutto to crisp slightly.
Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
Add the grated Parmesan cheese to the sauce and stir until melted and incorporated. Season with salt and freshly ground black pepper.
Add the cooked spaghetti to the skillet, tossing it with the sauce to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
Sprinkle the chopped fresh parsley over the pasta and toss one final time.
Serve the spaghetti warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 9.1 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 641 mg | 49% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1585 mg | 34% | |
*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.
