- 12oz Bucatini pasta
- 5oz Chanterelle mushrooms
- 5oz Cremini mushrooms sliced
- 4 Tbsp Olive Oil extra virgin
- 1 Shallot finely minced
- Salt Kosher
- Pepper Fresh Cracked
- 1 Tbsp Flour All Purpose
- 1 Tbsp Butter
- 1/3 cup Half & Half
- 1/4 cup White Wine sauvignon blanc
- 4 Prosciutto thin slices chopped in to 1x2 inch pieces
- 1/4 cup Parsley chopped
- 1/2 tspn Grated Nutmeg
Preparation: 10 min
Cooking: 20 min
Ready in: 30 min
- Bring a large pot of water to a boil. Mix the flour and butter together into a paste and set aside.
- Salt the boiling water, add the pasta and cook until al dente, according to package directions, about 7 minutes. Reserve 1 cup of pasta cooking water from the pot and set aside.
- Heat 3 tbsp of extra-virgin olive in large pan over medium-low heat, add the shallot and cook until it begins to turn golden, about 5 minutes.
- Add the mushrooms to the pan and sautée for 5 minutes over a medium-high heat, or until cooked through, Add the white wine and cook for another 3 minutes. Season with salt and black pepper to taste.
- Add the butter / flour mixture and gently stir in the half & half. Continue to cook until the sauce thickens, about 2 minutes, then add the grated nutmeg, salt and black pepper to taste, and remove the pan from the heat.
- Heat 1 tbsp of olive oil in a small pan over medium-low heat, add the chopped prosciutto and cook, stirring occasionally, until crispy, about 2 minutes. Remove from the pan and place the prosciutto on a dish covered with a paper towel, then cover and set aside.
- Add the pasta to the pan with the mushroom sauce, add the reserved pasta water to the sauce, and return to the medium heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients. You can add more half & half or pasta water if necessary, to balance the sauce.
- Remove the pan from heat and stir in the crispy prosciutto and parsley. Sprinkle with fresh cracked black pepper and serve.
NOTE: Pairs nice with Sauvignon Blanc