Prosciutto and Mushroom Fettuccine

Name: Prosciutto and Mushroom Fettuccine
Yield: 4
Ingredients: 8 oz fettuccine; 1 tsp plus 1 tablespoon olive oil, divided; 3 cloves garlic, minced; 1 cup sliced mushrooms; 1 cup cherry or grape tomatoes, halved; 5 slices prosciutto, chopped; 1 tbsp butter; 1 ½ tsp all-purpose flour; 1 cup heavy cream; 1 tbsp fresh lemon juice; ¾ cup freshly grated Parmesan cheese; White pepper; Basil leaves, for garnish; Shaved Parmesan cheese, for garnish; Lemon zest, for garnish; Freshly ground black pepper, for garnish

Steaming bowls of fettuccine serve as the perfect foundation for a satisfying meal.

A humble pasta dinner is a family-pleaser on a winter weeknight. Steaming bowls of fettuccine serve as the perfect foundation for a satisfying meal.

Makes 4 servings

Ingredients

8 oz fettuccine
1 tsp plus 1 tablespoon olive oil, divided
3 cloves garlic, minced
1 cup sliced mushrooms
1 cup cherry or grape tomatoes, halved
5 slices prosciutto, chopped
1 tbsp butter
1 ½ tsp all-purpose flour
1 cup heavy cream
1 tbsp fresh lemon juice
¾ cup freshly grated Parmesan cheese
White pepper
Basil leaves, for garnish
Shaved Parmesan cheese, for garnish
Lemon zest, for garnish
Freshly ground black pepper, for garnish

Directions

Cook pasta according to package directions. Drain, toss with 1 teaspoon olive oil and set aside.
In large skillet heat 1 tablespoon olive oil over medium-high heat. Whisk in garlic; sauté until cooked. Add mushrooms and tomatoes to skillet. Sauté for 3 minutes. Add prosciutto; sauté 4 to 5 minutes more or until crisp. Set aside.
In a saucepan melt butter over medium-low heat. Add flour until thickened. Slowly add cream and lemon juice and simmer 5 minutes, then whisk in Parmesan until mixture is heated through. Season with white pepper.
Gently stir together pasta, mushroom-tomato mixture and sauce. Garnish with basil, shaved Parmesan, lemon zest and freshly ground pepper.