Tagliatelle paglia e fieno con prosciutto e funghi porcini / Straw and Hay Tagliatelle with Prosciutto and Porcini Mushrooms
Adapted from La Cucina Italiana, October 2010
1. Bring a large pot of salted water to a boil. Meanwhile, cut the prosciutto into thin strips about an inch and a half in length and roughly chop the porcini mushrooms.
2. In a large non-stick skillet, combine the shallot, butter and sage; heat over medium heat, stirring occasionally, until the butter is melted. Add mushrooms and cook, stirring for 1 minute. Remove sage and add the prosciutto and cook for another minute.
3. Add the Spinosi tagliatelle to the boiling water and cook until al dente. Meanwhile, add the cream to the skillet, bring to a simmer and cook for 1 minute. Stir in parsley and cheese; remove sauce from heat.
4. When pasta is al dente, drain it (reserve a bit of the cooking water in case you want to dilute the sauce a bit), return to pot, add sauce and toss to combine. Moisten with some of the reserved cooking water. Serve immediately.