Fettuccine With Mushrooms And Prosciutto
|Olive oil||3 Tablespoon|
|Mushrooms||1 Pound, trimmed and sliced thin|
|Prosciutto||1⁄2 Pound, cut in bits|
|Ripe tomatoes/1/2 cup tomato puree||2 Large, peeled, seeded, and chopped into 1/2-inch cubes|
|Ground nutmeg||1⁄4 Teaspoon|
|Fresh sage leaves/1 teaspoon dried sage leaves, rubbed between your hands||2 , chopped fine|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Chopped flat leaf parsley||1⁄2 Cup (8 tbs)|
1. Heat olive oil and butter in a large skillet and when bubbling, add mushrooms and cook until they are lightly browned, approximately 10 minutes.
2. To the skillet add the prosciutto bits, tomatoes, nutmeg, sage, and cream. Cook over high heat for 4 or 5 minutes until sauce is somewhat thickened. Remove from heat and set aside.
3. Cook fettuccine until al dente, drain, and return to pot in which they cooked. Add salt and pepper to taste, then add the sauce and half the parmesan. Toss well and transfer quickly to serving bowl or platter or to individual serving plates. Add the remaining parmesan cheese and fresh parsley to either the single large platter or individual plates and serve immediately.