caramelized mushrooms, duck prosciutto, peas, truffle crema, parmigiano reggiano

Bring a large pot of salted water to a boil. Add the fazzoletti pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and a pinch of salt, cooking until they are golden brown and caramelized, about 8-10 minutes.

Caramelize the Mushrooms

Stir in the frozen peas and cook for another 2-3 minutes until they are heated through. Add the duck prosciutto, allowing it to warm up in the pan, about 2 minutes.

Add Peas and Duck Prosciutto

Add the cooked fazzoletti pasta to the skillet with the mushroom mixture. Mix well, adding reserved pasta water as needed to create a light sauce.

Combine with Pasta

Stir in the truffle crema and grated Parmigiano Reggiano. Season with salt and freshly ground black pepper to taste. Mix until everything is well combined.

Finish with Truffle Crema and Cheese

Serve immediately, garnishing with additional Parmigiano Reggiano if desired.

Serve

Fazzoletti pasta

Duck prosciutto

Mushrooms (sliced)

Frozen peas

Truffle crema

Parmigiano Reggiano (grated)

Olive oil

Salt

Black pepper (freshly ground)

FAZZOLETTI e PROSCIUTTO di ANATRA

Make FAZZOLETTI E PROSCIUTTO Di ANATRA Recipe in just 30m. caramelized mushrooms, duck prosciutto, peas, truffle crema, parmigiano reggiano

Fazzoletti E Prosciutto Di Anatra Recipe

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