Pasta con Fungi e Panna
Photo by Regina Orlando.
Serves 3 to 4
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
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.