Mushroom Leek Prosciutto Pasta Recipe

Ingredients

1 tablespoon extra virgin olive oil

1 large leek, cleaned, and white part chopped

1/4 pound chunk Prosciutto di Parma, diced

8 ounces mixed mushrooms, cleaned, trimmed and thinly sliced (cremini, button and oyster are good choices).

a shaving of fresh nutmeg

5 ounces crescenza or mascarpone cheese, in bits or use instead creme fraiche (and no cream/1/2&1/2)

[1/2 cup light cream or non-fat Half ’n’ Half]

Sea salt to taste

1/4 cup grated Parmigiano Reggiano

1 pound spaghetti or fettuccine

Directions

Heat the olive oil in a large sauté pan add the leeks and prosciutto. Cook over medium heat until softened but not browned.

Add the mushrooms and cook until give off most of their liquid. Grate fresh nutmeg over mushrooms. Add a pinch of red pepper.

Lower the heat. Add cheese and cream. stir occasionally until the sauce is smooth. Cover and keep warm while the pasta cooks.

Drain the pasta and add to the sauté pan with a couple of tablespoons of the pasta water and mix well.

Transfer to a platter; sprinkle the cheese over the top and serve.