Creamy Spinach Fettuccine with Mushrooms and Prosciutto

Christy Rost

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.

Category: Pasta