I know I’ve been making a lot of salads lately. And while I feel all virtuous and healthy, I felt the need for a backslide today. A step back to creamy. To rich. To warm and comforting. Does your body do that…occasionally crave the opposite of how you’ve been eating? Mine does.
So, to find creamy, warm and comforting, I pulled out Donna Hay Issue #14, from autumn 2004. Because nothing says warm and comforting quite like autumn. Especially if it includes pasta and cream. Uh-huh, pasta and cream do it for me every time.
This recipe was everything I wanted and then some. I adapted it a bit to brown the prosciutto in the skillet instead of under the broiler, like she recommended, and I used my favorite preserved lemons instead of the 2 T of lemon juice and 2 T of lemon zest that she called for, and I subbed fresh oregano for parsley, because I have more oregano than I know what to do with. This was soo good. It was rich and creamy, but the tartness of the lemon, cut the richness a bit, so it didn’t feel so heavy. Lovely.
Fettuccine with Mushrooms, Lemon and Proscuitto
- 14oz dried fettuccine
- 12 sliced prosciutto (I used 6 and that seemed like enough)
- 2 T. olive oil
- 1/2 oz of butter
- 1 lb mixed, fresh mushrooms
- 1 clove garlic, crushed
- 1/2 preserved lemon rind, diced (replace 2 T. lemon juice and 2 T. lemon zest)
- 1 cup cream
- salt and fresh ground black pepper
- 1/2 cup flat leaf parsley (I didn’t have any, so I used oregano)
- 1/2 cup finely grated Parmesan cheese
Cook the pasta per directions and keep warm.
Heat a frying pan over medium high heat. Add the oil and cook the prosciutto until it is crispy, and remove and set aside. Add the butter and when it is melted add the mushrooms. Cook for about 3 minutes, or until golden. Add the garlic and lemon and cook for about 2 minutes. Remove from the pan and set aside. Add the cream to the pan, stirring up any brown bits, season with salt and pepper and simmer for about 3 minutes or until slightly thickened. Add the pasta, the prosciutto, the oregano, the mushrooms, and the parmesan and toss to coat.