Pasta, mushrooms, peas, and prosciutto; what’s not to love? Try my delicious Papalina recipe at home.
- 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
- In a 14-16 inch sauté pan add olive oil and heat at medium heat for 2-3 minutes.
- Add onion to sauté pan, sauté at medium heat until onions start to brown.
- 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.
- 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.
- Add salt and freshly ground black pepper to taste.
- 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.
- 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.