Description
Mushroom Prosciutto Fettuccini sautéd in a fragrant shallot oil wine sauce with crispy prosciutto and browned wild mushrooms!
Ingredients
- 2 Tablespoons Olive Oil
- 5 slices Prosciutto
- 1 pound Fettuccini Pasta
- 1 teaspoon Salt
- 1 Medium Shallot, Chopped
- 2 cups Mixed Wild Mushrooms
- 1 Tablespoon Vegetable Base (or ¾ Cup Vegetable Broth)
- ¼ cups White Wine (optional)
- Fresh Tarragon, To Taste
Preparation
Bring a large pot of salted water to a boil.
Meanwhile, heat olive oil in a large skillet. Add prosciutto slices, side by side and let it crisp on both sides before removing from skillet (about 2–3 minutes each side). Transfer to a paper towel to absorb the excess oil and set aside.
Now it’s time to put the pasta in pot with boiling water. Undercook the pasta by about 3 minutes.
Add shallots and mushrooms to the skillet. Stir until mushrooms are browned.
Take about ¾ cup of pasta water and dissolve vegetable base in it. Add this to the skillet and stir. Add wine at this point, if using.
Remove the pasta from pot and add to the skillet (no draining needed). Gently fold to combine with sauce and mushrooms. If needed, add more pasta water to the skillet. Turn heat down, cover and let it simmer for up to 5 minutes.
Meanwhile, chop prosciutto into bite size pieces. Remove tarragon leaves from stem.
Remove pasta from stove. Add chopped up prosciutto and fresh tarragon. Serve hot.
