Quick & Easy

Pasta boscaiola

Tossed shards of parmesan with prosciutto and mushroom, drenched in cream. Pasta boscaiola is a legendary Italian pasta dish.
Pasta BoscaiolaWoman's Day



1.Boil pasta in a large saucepan of salted water following packet instructions. Drain well, return to pan.
2.Heat a large flying pan on high. Brush with a little oil and fry prosciutto 1-2 minutes. Remove to a plate.
3.Melt butter in same pan. Saute garlic 1 minute. Add mushrooms and saute 2-3 minutes until tender.
4.Stir in wine. Simmer, stirring, until reduced by half. Blend in cream and bring to the boil. Reduce heat to low and simmer 2-3 minutes until thickened.
5.Stir broken prosciutto, parmesan and parsley through. Season to taste.
6.Pour over pasta in pan, tossing over heat until well coated and hot. Serve with extra shaved parmesan. Accompany with salad.

Substitute bacon with prosciutto.


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