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Penne with Mushrooms and Prosciutto
Penne with Mushrooms and Prosciutto
(Penne con Funghi e Prosciutto)
 
 
Ingredients:

1 tbs unsalted butter
1 tbs flour
1 cup chicken broth
1/2 tsp freshly milled black pepper
1/2 tsp freshly grated nutmeg
2 tbs extra virgin olive oil
3 tbs unsalted butter
1 cup thinly sliced scallions
4 ounces thinly sliced prosciutto, diced
1 lb thinly sliced, trimmed mushrooms
1 lb Penne pasta
1/2 cup freshly grated Parmigiano cheese
2 tbs minced parsley leaves
Salt 

Directions:

In a 1 and 1/2 quart saucepan, melt 1 tbs butter over low heat.

When butter begins to froth, add the flour.

Mix well with a wire whisk and cook over medium heat, stirring constantly, until lightly golden.

Add chicken broth, 1/2 tsp salt, 1/2 tsp pepper and nutmeg.

Turn heat to low and cook, whisking constantly, until slightly thickened, about 2 minutes.

Cover saucepan and set white sauce aside.

In a large saute pan, heat olive oil over medium heat until haze forms, then add 2 tbs butter.

Add scallions and cook, stirring constantly, until barely tender, about 1 minute.

Stir in prosciutto and cook, stirring, until softened but not brown, about 1 minute.

Add mushrooms, turn heat to medium-high and cook, stirring, until mushrooms just begin to expel their juices, about 1 minute.

Season with salt and pepper.

Pour white sauce over mushroom mixture and blend well.

Turn heat to low and cook, stirring, until mixture is well incorporated, about 2 minutes.

Remove from heat.

Cook pasta in 6 quarts boiling water with 1 tbs salt until 'al dente'.

Drain in a colander, transfer to a bowl containing 1 tbs softened butter and toss quickly.

Mix 3/4 of the sauce and Parmigiano cheese with pasta.

Spoon remaining sauce over pasta and garnish with minced parsley. serve with additional freshly grated Parmigiano cheese. Serves 4-6.

That's it!
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