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Tagliatelle with Prosciutto & Mushrooms · Thyme for Cooking

Two feedback about this recipe:

First, I check with the ham I used as Prosciutto as a result of most individuals are conversant in it and know what it’s.

In my native grocery store’s meat counter there are about 10 ‘metropolis’ hams, that are the pink form generally utilized in sandwiches and / or purchased as a roast for Christmas dinner.

Subsequent to these are about 25 ‘nation’ hams, that are the darkish purple type of which Prosciutto is one. They arrive from Spain (about half), from France and some from Italy. They’re 2 – 3 occasions as costly as town hams however just a little goes a great distance. They’re additionally used for sandwiches, esp. in Spain.

Normally, for cooking, I exploit one of many inexpensive, native French nation hams.

Second, I exploit leeks typically. Right here they’re as widespread as onions and in no way costly. We like them. Use onions or shallots rather than them.

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Tagliatelle with Prosciutto & Mushrooms

pasta with Prosciutto & Mushrooms

This a a fast pasta dinner. The sauce is prepared within the time it takes to cook dinner the pasta (much less, really)

  • Creator: Kate
  • Prep Time: 10
  • Prepare dinner Time: quarter-hour
  • Whole Time: 25 minutes
  • Yield: 2 servings 1x
  • Class: Pasta
  • 3 medium leeks – about 1 1/2″ diameter (3.5cm), trimmed, sliced thinly, inc. gentle inexperienced
  • 6oz (180gr) mushrooms, trimmed, sliced
  • 4 slices (3.5oz, 100gr) Prosciutto or different dry-cured ham, roughly chopped
  • 1215 giant sage leaves
  • 2 tbs olive oil
  • 1/4 cup (2oz, 60ml) hen broth
  • 1/2 cup (2oz – 50gr) freshly grated Parmesan
  • 3.5oz (100gr) tagliatelle or spaghetti
  • Prepare dinner pasta in keeping with package deal instructions.
  • Warmth oil in a big skillet.
  • Add leeks and sauté till beginning to get tender, about 5 minutes.
  • Add mushrooms, ham and sage leaves and sauté about 10 minutes, till every thing is beginning to flip golden.  Add hen broth and warmth via.
  • Pour over scorching, cooked pasta, add Parmesan and toss frivolously.
  • Serve.


Use discipline mushrooms when you have them, or your favourite. Substitute a medium onion, thinly sliced, for the leeks. Substitute bacon for the Prosciutto – or a special ham.
Substitute 2 tsp rubbed sage for the leaves.


  • Serving Measurement: 1/2 recipe
  • Energy: 562
  • Sugar: 8.3 g
  • Sodium: 1091.1 mg
  • Fats: 24.1 g
  • Saturated Fats: 6.7 g
  • Trans Fats: 0 g
  • Carbohydrates: 62 g
  • Fiber: 5.3 g
  • Protein: 27.3 g
  • Ldl cholesterol: 50.3 mg

Key phrases: pasta, tagliatelle, mushrooms, leeks, ham

For the same however totally different dish (it has an egg sauce) strive Spaghetti with Bacon & Leeks

Tagliatelle with Prosciutto & Mushrooms

I’m an omnivore.

I eat nearly something.

Nonetheless, I choose to not get too near no matter it’s I’m consuming earlier than it’s able to go within the pan.

I’m squeamish.

Now as dangerous as my sister who as soon as (as a toddler) declared that she would no lengthy drink milk that got here from cows. They have been soiled. She would solely drink milk that was delivered by the milkman.

I couldn’t and wouldn’t clear a fish or a hen or no matter.

Why am I telling you this?

I really like venison.

A couple of minutes in the past I heard a few pictures fired simply outdoors the balcony door. I went to look.

There was a hunter, with a gun, strolling alongside the pond. Barely hid by the timber have been 2 deer operating for his or her lives.

I yelled – run Bambis, run!

I do not know if anybody / factor heard me however they made it over the crest of the hill earlier than he noticed them.

I’ll fortunately eat venison…. Simply don’t inform me how they died.



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