Spaghetti With Portabellas, Prosciutto And Cream - cooking recipe

Ingredients

6 ounces dried spaghetti
1 tablespoon olive oil
1 tablespoon butter
1 (4 ounce) portabella mushrooms, stemmed cut in half and sliced thin
3 shallots, finely chopped
3/4 cup heavy whipping cream
2 ounces prosciutto, cut into 1 inch dice
3 tablespoons freshly grated parmesan cheese
salt and pepper, to taste

Preparation

Boil water in an 8 quart pot.
Add spaghetti and stir well to keep it from sticking- cooking for about 8 minutes, or until al dente.
Heat a large skilled on high heat.
Add oil and butter to the pan. Add mushrooms and cook, stirring continuously, until they soften- about 4 minutes.
Add shallots and cook for 2 minutes more.
Add the cream and prosciutto and stir until the cream reduces by half- about 3 minutes.
Stir in the Parmesan and season with salt and pepper.
Drain the pasta in a colander and transfer it to a large pasta bowl.
Pour sauce over the pasta and toss gently so that the noodles are lightly coated.
Serve and enjoy!