Fettuccine Con Prosciutto E Funghi Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook according to package instructions until al dente (usually 8–11 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Heat a large skillet over medium heat and add 3 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. Once the butter has melted and begins to foam, add the 4 thinly sliced garlic cloves and the minced shallot. Sauté for 1–2 minutes until fragrant and translucent, taking care not to brown the garlic.

Add the 10 oz sliced mushrooms to the skillet in a single layer if possible. Cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes more until mushrooms are softened and their liquid mostly evaporated.

Push the mushrooms to the side and add the 4 oz torn prosciutto pieces to the skillet. Cook for 1–2 minutes until prosciutto warms and releases a little fat and flavor. If using a lean prosciutto, you may add a little extra olive oil.

Stir the prosciutto together with the mushrooms and add 1 tablespoon dry white wine (or broth). Scrape up any browned bits from the pan and allow the wine to reduce by half, about 1 minute.

Add 1 cup halved cherry tomatoes to the skillet and cook 1–2 minutes until they begin to soften but still hold shape.

Lower the heat to medium-low and pour in 1 cup heavy cream. Stir to combine and bring to a gentle simmer. Let the sauce cook 2–3 minutes to slightly thicken.

Stir in 3 tbsp freshly grated Parmesan, 1 tsp freshly ground black pepper, 1 tsp sea salt (adjust to taste), and 1 tsp lemon zest if using. Taste and adjust seasoning. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until it reaches a silky consistency.

Add the drained fettuccine directly to the skillet (or return the pasta to the pot and pour the sauce over it). Using tongs, toss the pasta vigorously with the sauce until well coated and the sauce clings to the pasta, about 1–2 minutes. If needed, add additional reserved pasta water (up to the reserved 1 cup) to loosen and emulsify the sauce.

Off the heat, stir in an additional tablespoon of butter (optional) and an extra tablespoon of grated Parmesan for richness. Adjust seasoning with salt and pepper if necessary.

Serve immediately, plated and sprinkled with the chopped fresh parsley and extra grated Parmesan. Offer freshly ground black pepper at the table.