Pasta with mushrooms, lemon and prosciutto

Recipe from: 3 August 2015
recipe, pasta

Ingredients 12
Servings 4
Time 00:15


  • 12
    slices of prosciutto or bacon
  • 30
    olive oil
  • 20
  • 500
    mixed mushrooms
  • 2
    garlic cloves, crushed
  • 30
    lemon juice
  • 250
  • salt and freshly ground black pepper, to taste
  • 500
    fettuccine pasta
  • 125
    fresh Italian parsley, chopped
  • 30
    grated lemon rind
  • 125
    Parmesan cheese, grated


Preheat the grill.

Place the prosciutto on a baking tray and grill for about 4 minutes or until crisp. Set aside.

Heat the olive oil and butter in a frying pan and fry the mushrooms until golden brown. Add the garlic and lemon juice and stir-fry for a further 2 minutes. Remove from the heat and stir in the cream, salt and freshly ground black pepper, to taste. Return the frying pan to the heat and allow to simmer for 3-5 minutes, or until the sauce becomes noticeably thicker.

Boil the pasta until al dente and drain.
Stir the mushroom sauce, parsley, lemon rind and Parmesan cheese into the pasta. Spoon onto serving dishes, garnish with prosciutto and serve.

Wine recommendation:

A creamy Chardonnay with a hint of citrus is ideal.

Words and image:
Home magazine

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Read more on: recipe  |  pasta

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