Creamy Spinach Fettuccine with Mushrooms and Prosciutto
|½||pound spinach fettuccine, cooked according to package directions|
|¼||cup reserved pasta water|
|2||tablespoons olive oil|
|2||cups mushrooms, sliced|
|3||large cloves garlic, peeled and minced|
|2||ounces prosciutto, cut into ½-inch pieces|
|¼||cup dry white wine|
|½||cup heavy cream|
|¼||teaspoon coarse salt|
|Freshly ground black pepper, to taste|
|¼||cup grated Pecorino Romano cheese, grated, plus additional for garnish|
Drain the pasta, reserving ¼ cup of the cooking water. Set the pasta aside and keep it warm. Preheat a large skillet over medium heat, add the olive oil, and swirl to coat the bottom of the pan. Add the mushrooms, sauté 1 minute, and add the garlic and prosciutto. Sauté 2 minutes more, stirring constantly.
Stir in the white wine, reserved pasta water, heavy cream, salt, and pepper. Raise the heat to medium-high, bring the mixture to a boil, and cook, stirring frequently, 3 minutes, until the liquid is reduced by one-fourth.
Remove the skillet from the heat, add the cooked pasta and Romano cheese, and stir gently to mix. Transfer the pasta to a large serving bowl, garnish it with additional grated cheese, and serve.
Yield: 4 servings.