Name: Fettuccine Boscaiola
Yield: 4 servings
Ingredients: 1 1/3 lbs fresh fettuccine; None None Olive oil, to cook; 6 slices prosciutto; 2 tbsp butter; 2 cloves garlic, crushed; 10.5 oz mushrooms, sliced; 1/4 cup dry white wine; 1 1/4 cups heavy cream; 1.25 oz Parmesan, grated, plus extra, shaved, to serve; 2 tbsp parsley, chopped

Servings: persons

1 1/3 lbs fresh fettuccine
None None Olive oil, to cook
6 slices prosciutto
2 tbsp butter
2 cloves garlic, crushed
10.5 oz mushrooms, sliced
1/4 cup dry white wine
1 1/4 cups heavy cream
1.25 oz Parmesan, grated, plus extra, shaved, to serve
2 tbsp parsley, chopped

1
Prepare pasta according to package instructions. Drain well and return to pan.
2
Heat a large frying pan over high heat. Brush with a little oil and fry prosciutto for 1-2 mins. Transfer to a plate to cool slightly, then break into pieces and set aside.
3
Melt butter in same pan and saute garlic for 1 min. Add mushrooms and saute for 2-3 mins until tender. Add wine and simmer, stirring, until reduced by half. Stir in cream and bring to the boil. Reduce heat to low and simmer for 2-3 mins until thickened.
4
Stir prosciutto, grated Parmesan and parsley into sauce. Season to taste. Pour over pasta in pan, tossing over medium heat until well coated and hot. Serve with shaved Parmesan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fettuccine Boscaiola

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