TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO
Steps:
- In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.
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Munodaishe Wunganai
[email protected]5 stars! This tagliatelle dish is a keeper! It's easy to make and packed with flavor. I used a mix of cremini and oyster mushrooms, and they were both delicious. The peas added a nice sweetness and the prosciutto gave the dish a salty, smoky flavor.
Okosisi Mopol
[email protected]This tagliatelle dish is a great way to showcase the flavors of the season. The wild mushrooms, peas, and prosciutto all come together to create a delicious and satisfying meal. I especially enjoyed the crispy prosciutto bits, which added a nice text
Safna Sahil
[email protected]This tagliatelle dish is a keeper! It's easy to make and packed with flavor. I used a mix of cremini and oyster mushrooms, and they were both delicious. The peas added a nice sweetness and the prosciutto gave the dish a salty, smoky flavor. I served
Boniface Agu
[email protected]This tagliatelle dish is a great way to use up leftover wild mushrooms. I had a bunch of chanterelles that I needed to use up, so I decided to try this recipe. It was delicious! The mushrooms were earthy and flavorful, and the peas and prosciutto add
Hossam ShaMs
[email protected]This tagliatelle dish is a great way to showcase the flavors of the season. The wild mushrooms, peas, and prosciutto all come together to create a delicious and satisfying meal. I especially enjoyed the crispy prosciutto bits, which added a nice text
Hector Cardona
[email protected]This tagliatelle dish is a keeper! It's easy to make and packed with flavor. I used a mix of cremini and oyster mushrooms, and they were both delicious. The peas added a nice sweetness and the prosciutto gave the dish a salty, smoky flavor. I served
Zain Mailk
[email protected]This tagliatelle dish is a great way to use up leftover wild mushrooms. I had a bunch of chanterelles that I needed to use up, so I decided to try this recipe. It was delicious! The mushrooms were earthy and flavorful, and the peas and prosciutto add
Karen Johnston
[email protected]This tagliatelle dish is a great way to showcase the flavors of the season. The wild mushrooms, peas, and prosciutto all come together to create a delicious and satisfying meal. I especially enjoyed the crispy prosciutto bits, which added a nice text
Rina aktar Rina
[email protected]This tagliatelle dish is a keeper! It's easy to make and packed with flavor. I used a mix of cremini and oyster mushrooms, and they were both delicious. The peas added a nice sweetness and the prosciutto gave the dish a salty, smoky flavor. I served
Tabraiz Khan
[email protected]This tagliatelle dish is a great way to use up leftover wild mushrooms. I had a bunch of chanterelles that I needed to use up, so I decided to try this recipe. It was delicious! The mushrooms were earthy and flavorful, and the peas and prosciutto add
STUNT Yasia
[email protected]This tagliatelle dish is a great way to showcase the flavors of the season. The wild mushrooms, peas, and prosciutto all come together to create a delicious and satisfying meal. I especially enjoyed the crispy prosciutto bits, which added a nice text
Julius otieno
[email protected]I made this tagliatelle dish for a dinner party last night and it was a huge hit! Everyone loved the combination of wild mushrooms, peas, and prosciutto. The mushrooms were earthy and flavorful, the peas were sweet and tender, and the prosciutto adde
Shahid Jutt
[email protected]This tagliatelle dish is a great way to use up leftover wild mushrooms. I had a bunch of chanterelles that I needed to use up, so I decided to try this recipe. It was delicious! The mushrooms were earthy and flavorful, and the peas and prosciutto add
brano_
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually use a mix of wild mushrooms, but I've also used cremini mushrooms and they work just as well. The peas and prosciutto add a nice sweetness and saltiness, and the tagli
Atimise Precious
[email protected]This tagliatelle dish is a keeper! It's easy to make and packed with flavor. I used a mix of cremini and oyster mushrooms, and they were both delicious. The peas added a nice sweetness and the prosciutto gave the dish a salty, smoky flavor. I served
Alicia Fulton
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The combination of wild mushrooms, peas, and prosciutto was surprisingly delicious. The mushrooms were earthy and flavorful, the peas were sweet and tender, and the prosciu
Tahir Malghani
[email protected]This tagliatelle dish is a great way to showcase the flavors of the season. The wild mushrooms, peas, and prosciutto all come together to create a delicious and satisfying meal. I especially enjoyed the crispy prosciutto bits, which added a nice text
ALEX RASEL
[email protected]I tried this recipe last night and it was a hit! The flavors were well-balanced and the dish came together quickly. I used a variety of wild mushrooms, including chanterelles, morels, and shiitakes, and they all worked perfectly. The peas added a nic
Alphonce Mwakuya
[email protected]This tagliatelle dish was absolutely delightful! The combination of wild mushrooms, peas, and prosciutto created a symphony of flavors that danced on my palate. The peas added a delightful sweetness, while the prosciutto's saltiness perfectly balance