Tagliatelle with Wild Mushrooms, Peas and Prosciutt

Name: Tagliatelle with Wild Mushrooms, Peas and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons softened unsalted butter; 1 tablespoon olive oil; 1/3 cup minced shallot; 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced; 1 teaspoon minced fresh thyme; Salt and pepper; 1 cup small fresh or frozen peas, thawed; 1/2 cup slivered prosciutto; 1 cup heavy cream; 12 ounces tagliatelle; Freshly grated Parmesan

Servings: persons

4 tablespoons softened unsalted butter
1 tablespoon olive oil
1/3 cup minced shallot
12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
1 teaspoon minced fresh thyme
Salt and pepper
1 cup small fresh or frozen peas, thawed
1/2 cup slivered prosciutto
1 cup heavy cream
12 ounces tagliatelle
Freshly grated Parmesan

1
In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened.
2
Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden.
3
Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through.
4
Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente.
5
Drain the pasta and transfer it to a serving bowl.
6
Add the remaining butter to the pasta and toss to combine.
7
Add the sauce and toss to coat the pasta.
8
Serve with the Parmesan.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons softened unsalted butter, 1 tablespoon olive oil, 1/3 cup minced shallot, 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced, and more.

Yes, Tagliatelle with Wild Mushrooms, Peas and Prosciutto 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.

That's it — enjoy your meal!

Tagliatelle with Wild Mushrooms, Peas and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions