Creamy Truffle Penne with Prosciutto
Ingredients
Method
In a large pot, cook the pasta in salted walter according the packing instructions.
As the pasta cooks, warm 1 tbsp of olive oil in a frying pan over medium heat. Add the prosciutto to the pan, followed by the sliced portobello mushrooms and asparagus seasoned with salt and pepper. Sauté the mushrooms for about 5 minutes until tender. Then, add the minced garlic and continue cooking for an additional 30 seconds.
After cooking, drain the pasta, ensuring to save ½ cup of the cooking water before discarding it.
Remove the pan with the prosciutto, portobello mushrooms and asparagus from the heat. Add the hot pasta to the pan, along with the truffle oil, double cream, and grated parmesan. Gently toss to coat the pasta in the sauce.
The pasta will quickly absorb the sauce, so add the reserved pasta water gradually to achieve a silky smooth consistency in the sauce.
Season with salt and pepper before serving.
Ingredients
Directions
In a large pot, cook the pasta in salted walter according the packing instructions.
As the pasta cooks, warm 1 tbsp of olive oil in a frying pan over medium heat. Add the prosciutto to the pan, followed by the sliced portobello mushrooms and asparagus seasoned with salt and pepper. Sauté the mushrooms for about 5 minutes until tender. Then, add the minced garlic and continue cooking for an additional 30 seconds.
After cooking, drain the pasta, ensuring to save ½ cup of the cooking water before discarding it.
Remove the pan with the prosciutto, portobello mushrooms and asparagus from the heat. Add the hot pasta to the pan, along with the truffle oil, double cream, and grated parmesan. Gently toss to coat the pasta in the sauce.
The pasta will quickly absorb the sauce, so add the reserved pasta water gradually to achieve a silky smooth consistency in the sauce.
Season with salt and pepper before serving.