Mushroom & Prosciutto Recipe
tagliatelle, parmigiano reggiano, pecorino romano, parsley
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown, about 5-7 minutes. Season with salt and black pepper.
- 3
Add the Prosciutto
Add the prosciutto to the skillet and cook for an additional 2-3 minutes until it becomes slightly crispy.
- 4
Combine and Serve
Add the drained tagliatelle to the skillet with the mushrooms and prosciutto. Toss everything together, adding reserved pasta water as needed to create a light sauce. Stir in the grated Parmigiano Reggiano, Pecorino Romano, and chopped parsley. Adjust seasoning with salt and pepper to taste. Serve immediately.