Papalina Recipe

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Pasta, mushrooms, peas, and prosciutto; what’s not to love? Try my delicious Papalina recipe at home.

Papalina Recipe
  • 1 pound spaghetti
  • 1 pound fresh cremini mushrooms (cleaned and sliced)
  • ¼ pound Prosciutto di Parma (julienne fine)
  • 4 ounces fresh peas taken out of the pod
  • 1 pint heavy cream
  • 3 ounces extra virgin olive oil
  • 1 small white onion chopped very fine
  • ½ pound freshly grated Parmigiano Reggiano
  • Salt and freshly ground pepper
  1. In a 14-16 inch sauté pan add olive oil and heat at medium heat for 2-3 minutes.
  2. Add onion to sauté pan, sauté at medium heat until onions start to brown.
  3. Add the spaghetti or linguine to the boiling water and follow instructions on the package. I like to take the pasta out 30 seconds before the recommended cooking time to insure the pasta is cooked al dente.
  4. Add mushrooms and prosciutto, continue to sauté at medium heat for 2 minutes, then add the heavy cream to the sauté pan and continue cooking at medium heat until cream starts to boil.
  5. Add salt and freshly ground black pepper to taste.
  6. Drain the spaghetti well and add spaghetti or linguine and the Parmigiano Reggiano to sauté pan, toss the pasta and papalina sauce a few times 30 seconds or so, until spaghetti is fully coated.
  7. With a pair of tongs take a swirl of the spaghetti and put it in each flat bowl, then spoon the remaining sauce on the top of each serving. Finish each serving with freshly ground black pepper.

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