Ingredients

• 4 tablespoons softened unsalted butter
• 1 tablespoon olive oil
• 1/3 cup minced shallot
• 12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
• 1 teaspoon minced fresh thyme
• Salt and pepper
• 1 cup small fresh or frozen peas, thawed
• 1/2 cup slivered prosciutto
• 1 cup heavy cream
• 12 ounces tagliatelle
• Freshly grated Parmesan

Browse by ingredient

Instructions

1. 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.