- Penne with Mushrooms and Prosciutto
- (Penne con Funghi e Prosciutto)
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
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.
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