Tagliatelle with Wild Mushrooms, Peas and Prosciutto

1. 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. 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. 3

   Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through.

4. 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. 5

   Drain the pasta and transfer it to a serving bowl.

6. 6

   Add the remaining butter to the pasta and toss to combine.

7. 7

   Add the sauce and toss to coat the pasta.

8. 8

   Serve with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.