I never had it so good!

Came home from a meeting yesterday afternoon, not looking forward to cooking at all.  There was Hubby in the kitchen.  He had the water boiling, all of the onions, mushrooms, and garlic, chopped/sliced/minced and measured in separate dishes; the fettuccine ready to plop into the boiling water.

What a deal!  What a meal!  What a husband!

Ingredients

4 ounces fettuccine
3 ounces sliced mushrooms, sautéed in a tablespoon or 2 of olive oil
2 ounces (scant 1 cup) sliced green onions
2 ounces diced prosciutto di Parma
½ tablespoon minced fresh garlic
4 ½ ounces (1/2 cup plus 1 tablespoon) heavy cream
1 tablespoon unsalted butter
1 ½ ounces good quality Parmesan cheese such as Parmigiano-Reggiano, plus more for topping the finished pasta
Salt, to taste
Pepper, to taste

Directions

In a large pot of boiling salted water, cook the fettuccine until al dente.  Drain.

Meanwhile, in a skillet, heat the sautéed mushrooms, green onions, prosciutto, garlic and cream.  Bring to a simmer and continue cooking until the liquid has reduced by one-third, about three minutes.

Stir in the butter, then toss the cooked fettuccine into the skillet and add the 1 ½ ounces cheese; toss, and season to taste with salt and pepper.

 

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Serve immediately, topped with additional cheese.

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