Tagliatelle with Prosciutto & Mushrooms · Thyme for Cooking


Two feedback about this recipe:

First, I confer with the ham I used as Prosciutto as a result of most individuals are accustomed to it and know what it’s.

In my native grocery store’s meat counter there are about 10 ‘metropolis’ hams, that are the pink sort 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 crimson type of which Prosciutto is one. They arrive from Spain (about half), from France and some from Italy. They’re 2 – 3 instances as costly as town hams however a bit of goes a great distance. They’re additionally used for sandwiches, esp. in Spain.

Often, for cooking, I take advantage of one of many cheaper, native French nation hams.

Second, I take advantage of leeks usually. Right here they’re as frequent as onions and under no circumstances costly. We like them. Use onions or shallots instead of 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)

  • Writer: Kate
  • Prep Time: 10
  • Prepare dinner Time: quarter-hour
  • Complete 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) rooster broth
  • 1/2 cup (2oz – 50gr) freshly grated Parmesan
  • 3.5oz (100gr) tagliatelle or spaghetti
  • Prepare dinner pasta in line 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 little thing is beginning to flip golden.  Add rooster broth and warmth by.
  • Pour over sizzling, cooked pasta, add Parmesan and toss flippantly.
  • Serve.


Use area mushrooms when you have them, or your favourite. Substitute a medium onion, thinly sliced, for the leeks. Substitute bacon for the Prosciutto – or a unique 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) attempt Spaghetti with Bacon & Leeks

Tagliatelle with Prosciutto & Mushrooms

I’m an omnivore.

I eat virtually something.

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

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

Why am I telling you this?

I 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 bushes had been 2 deer working 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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