Pasta with Chanterelle Mushrooms and Crispy Prosciutto
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
471 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta with Chanterelle Mushrooms and Crispy Prosciutto
Report
This Pasta with Chanterelle Mushrooms and Crispy Prosciutto is Italian-inspired fall comfort food at its finest. Ready in just 20 minutes and only 8 simple ingredients required!
Share:
Ingredients
- 350 g bucatini pasta (12 oz)
- 280 g chanterelle mushrooms (10 oz)
- 3 tablespoon extra-virgin olive oil
- 1 shallot finely minced
- sea salt and freshly-cracked black pepper
- 1 tablespoon all-purpose flour, sifted
- 85 ml fresh whole milk ( ⅓ cup), warmed
- 4 Parma Prosciutto thin slices roughly chopped
- 2 tablespoon fresh parsley leaves, finely minced
Instructions
- Bring a large pot of water to a boil.
- Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove ¼ cup (60 ml) of pasta cooking water from the pot and set aside.
- Heat 2 tablespoon of extra-virgin olive in large pan over medium-low heat, add the shallot and cook until it begins to turn golden, adding a bit of warm water if necessary.
- Fold the mushrooms into the pan and sautée for 5 minutes over a medium-high heat, or until cooked through, then season with sea salt and black pepper to taste.
- Sprinkle the mushroom mixture with sifted flour, then pour the warm milk in and gently stir all ingredients together. Continue to cook until the sauce thickens, about 2 minutes, then season with freshly-grated nutmeg, sea salt and black pepper to taste, and remove the pan from the heat.
- Heat 1 tablespoon of olive oil in a small pan over medium-low heat, add the chopped prosciutto and cook, stirring occasionally, until crispy, about 2 minutes. Remove from the pan using tongs and arrange the prosciutto on a dish covered with kitchen paper, then cover and set aside.
- Drain the pasta al dente, add it to the pan with the chanterelle mushroom sauce, pour the reserved cooking water, and return to the heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients.
- Remove the pan from the heat, and stir in the crispy prosciutto and parsley. Sprinkle with freshly-cracked black pepper and serve.
Notes
- Substitute chanterelle mushrooms with porcini or shiitake mushrooms if you like.
- This pasta is best eaten straight away, however, you can store leftovers in an airtight container and keep in the fridge for up to 1 day.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
74g
(25%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
3mg
(1%)
Sodium
41mg
(2%)
Potassium
605mg
(17%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
36IU
(1%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 3mg | 1% |
| Sodium | 41mg | 2% |
| Potassium | 605mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 36IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
