Pasta with Mushrooms, Ham & Cream
Pasta con Fungi e Panna
By Biba Caggiano, author of
From Biba's Italian Kitchen
Photo by Regina Orlando.
Serves 3 to 4
Ingredients
1/3 cup extra virgin olive oil
½ lb. mixed mushrooms such as oyster, shiitake and chanterelles, wiped clean and cut into thin slices
2 oz. sliced smoked ham, cubed
1 cup heavy cream
Salt to taste
½ lb. spaghetti, penne or rigatoni
1 tbsp. fresh parsley, chopped
½ cup freshly grated Parmigiano-Reggiano cheese
Preparation
Heat the oil in a large skillet over medium high heat. When oil begins to smoke, add the mushrooms and stir until they have a nice golden color, 1 to 2 minutes. Reduce the heat to medium, add the ham and the cream and season with salt. Stir until the cream begins to thicken, about 2 minutes.
Meanwhile, bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain pasta and place it in a large serving bowl. Add the mushroom sauce, and the parsley and toss to combine. Taste, adjust the seasoning and serve with a sprinkling of Parmigiano.
Biba Caggiano is an award winning cookbook author. She serves up the menus and recipes at Biba Restaurant, her famous Italian restaurant in Sacramento, CA. For more information visit www.biba-restaurant.com.