Spaghettini Ticino Recipe

Name: Spaghettini Ticino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. mushrooms; 7 Tbsp. sweet butter; 2 Tbsp. finely minced scallions (both white and green parts); 1 small garlic clove, mashed; salt and freshly ground white pepper; 1 c. diced Prosciutto; 1 lb. thin spaghettini (Ronzoni No. 9); 1 1/2 c. heavy cream; 1/2 c. freshly grated Parmesan cheese; freshly ground black pepper

Servings: persons

3/4 lb. mushrooms
7 Tbsp. sweet butter
2 Tbsp. finely minced scallions (both white and green parts)
1 small garlic clove, mashed
salt and freshly ground white pepper
1 c. diced Prosciutto
1 lb. thin spaghettini (Ronzoni No. 9)
1 1/2 c. heavy cream
1/2 c. freshly grated Parmesan cheese
freshly ground black pepper

1
Do not wash the mushrooms.
2
Wipe them with a damp paper towel and slice them, reserving the stems for stock or soup.
3
In a large skillet heat 3 tablespoons of butter.
4
When it is hot, add the mushroom slices and cook them without browning for 2 to 3 minutes. Add the onions and garlic and cook the mixture for 2 or 3 minutes. Season with salt and white pepper.
5
Remove from heat and reserve. In a small skillet heat 2 tablespoons of butter.
6
Add the Prosciutto, cover the skillet and cook for 5 minutes over low heat. Remove from heat and reserve.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 lb. mushrooms, 7 Tbsp. sweet butter, 2 Tbsp. finely minced scallions (both white and green parts), 1 small garlic clove, mashed, and more.

Yes, Spaghettini Ticino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghettini Ticino

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