Name: Pasta with mushrooms, lemon and prosciutto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 12 prosciutto or bacon, sliced; 30 ml fresh chillies 573; 20 ml butter; 500 g mushrooms mixed; 2 garlic cloves, crushed; 30 ml lemon juice; 250 ml cream; salt and freshly ground black pepper to taste; 500 g pasta fettuccine; 125 ml fresh Italian parsley chopped; 30 ml lemon zest only; 125 ml parmesan cheese grated

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Ingredients (12)

12	prosciutto — or bacon, sliced
30 ml	fresh chillies — 573
20 ml	butter
500 g	mushrooms — mixed
2	garlic — cloves, crushed
30 ml	lemon juice
250 ml	cream
	salt and freshly ground black pepper — to taste
500 g	pasta — fettuccine
125 ml	fresh Italian parsley — chopped
30 ml	lemon — zest only
125 ml	parmesan cheese — grated

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Method:

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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