I’m back with my weekly series of dinner recipes. If you are looking for a filling pasta to warm you up this cold evening, here’s a quick recipe that I recommend you prepare for dinner ASAP! Enjoy!

INGREDIENTS

2 tablespoons extra virgin olive oil
5-6 thin slices of prosciutto
4 tablespoons butter
1 pound mixed mushrooms, sliced or torn into pieces
4 cloves garlic cloves, finely chopped
2 teaspoons fresh thyme, finely chopped
¼ teaspoon cracked black pepper, plus more to taste
1 cup chicken broth
1 teaspoon kosher salt
½ cup heavy cream
¼ cup Parmesan cheese, for topping, plus more to taste
12 ounces parpadelle or fettucine

INSTRUCTIONS

Heat olive oil in a large pan, over medium-high heat.

Cook prosciutto for 2 minutes per side, or until crispy. Remove from pan, and place on a paper-towel lined plate. Set aside.

In the same pan used to cook the prosciutto in, add butter and melt. Add the mushrooms and cook undisturbed for 3 minutes, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add garlic, thyme, and season with black pepper. Cook 2-3 minutes until garlic is fragrant but making sure it does not burn. Add broth and reduce heat to low.

Bring to a simmer and cook 3-4 minutes. Slowly add cream and parmesan cheese and continue to cook until sauce has slightly thickened 4-5 minutes.

Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain.

Combine the cooked pasta with mushroom sauce. Top with crispy prosciutto and crispy and parmesan. Serve immediately. Enjoy!

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ABOUT THIS CHANNEL
I’m Patty Ruiz founder of The Mad Table. My mission is to inspire people through workshops, classes and interactive dinners. Cooking shouldn’t be scary, and once you realize this, a whole new world opens up right before your eyes.

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