‘straw and hay’ tagliatelle with prosciutto and mushrooms

tagliatelle ‘paglia e fieno’ con prosciutto e funghi

4 servings

As pretty to look at as it is delicious to eat, the key is to use just enough cream to produce a rich sauce without obscuring the flavors of the ham and mushrooms. While the mix of yellow and green tagliatelle looks fun, you can go with just the yellow, fresh or dried if you can find it. 







Bring a large pot of salted water to a boil. Meanwhile, cut prosciutto crosswise into matchsticks and slice mushrooms. 
In a large nonstick skillet, combine shallot, butter and sage; heat over medium heat, stirring occasionally, until butter is melted. 
Add mushrooms and cook, stirring for 1 minute. Remove sage, then stir in prosciutto and cook for 1 minute more.
Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Meanwhile, add cream to skillet; bring to a simmer and cook for 1 minute.  Stir in parsley and cheese; remove sauce from heat.
When pasta is al dente, reserving ¼ cup pasta cooking liquid, drain pasta, return to pot, add sauce and toss to combine. Moisten with pasta cooking liquid, if desired. Serve immediately.