Caruso E Minini Recipe

Cook pasta

Bring a large pot of water to a vigorous boil. Add 1 tablespoon salt. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining. Do not rinse. Keep pasta warm.

While the pasta cooks, heat a large wide skillet over medium heat. Add the butter and olive oil. When the butter foams, add the chopped onion and a pinch of salt. Sweat the onion gently until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Increase heat to medium-high, add the sliced fresh mushrooms (and rehydrated porcini if using). Sauté until the mushrooms release their liquid and it evaporates and they begin to brown, about 6–8 minutes. Season with the 1 tsp salt and 1 tsp freshly ground black pepper while cooking.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes.

Lower heat to medium, pour in the beef demi-glace (or concentrated beef stock) and stir to combine. Then add the heavy cream and milk. Simmer gently until the sauce is slightly thickened and coats the back of a spoon, about 5–7 minutes. Taste and adjust seasoning.

Stir in the julienned prosciutto (or cooked ham) and chopped parsley. Warm through for 1–2 minutes so the prosciutto softens and releases flavor into the sauce.

If using egg yolks for extra silkiness: temper the yolks by whisking them in a small bowl, then slowly add 1/4 cup of the hot sauce to the yolks while whisking. Remove the skillet from direct heat and stir the tempered yolks back into the sauce, mixing quickly to avoid scrambling. If more thinning is needed, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Add the drained pasta to the skillet (or return pasta to the pot and pour sauce over). Toss vigorously over low heat for 1–2 minutes so the sauce clings to the pasta. Add reserved pasta water as needed (start with 2–4 tablespoons) to create a glossy coating. Stir in most of the grated Parmesan, reserving a little for serving. Taste and adjust salt/pepper.

Finish with a sprinkle of lemon zest (if using) and the remaining chopped parsley. Serve immediately with extra grated Parmesan at the table.