Angel Hair Pasta With Prosciutto And Wild Mushrooms Recipe

Ingredients for Angel Hair Pasta With Prosciutto And Wild Mushrooms

• Wild Mushroom
• 1 cup cherry or grape tomatoes, halved
• 3 oz prosciutto, thinly sliced
• Salt And Pepper
• Olive Oil
• 2 cloves garlic, minced
• Crushed Red Pepper Flakes
• Rosemary Sprigs
• Angel Hair Pasta
• Whipping Cream
• 1 tablespoon butter
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Fresh Basil

How to Make Angel Hair Pasta With Prosciutto And Wild Mushrooms

1. Clean and trim 8 oz of mixed wild mushrooms; reserve stems for another use. Slice mushroom caps into thin strips.
2. Halve 1 cup of cherry or grape tomatoes.
3. Thinly slice 3 oz of prosciutto.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add mushrooms, chopped rosemary, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes (optional), and salt to taste.
5. Cook, stirring frequently, for about 3 minutes. Add minced garlic and prosciutto; cook for another 1-2 minutes until prosciutto is crispy.
6. Meanwhile, cook angel hair pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking liquid before draining.
7. Add halved tomatoes to the mushroom mixture and stir to combine.
8. Stir in 1/2 cup of heavy cream and bring to a simmer.
9. Add the drained pasta, reserved pasta liquid, 1 tablespoon of butter, 1/4 cup of Parmesan cheese, and chopped basil to the skillet.
10. Toss gently to combine and coat the pasta evenly.
11. Serve immediately, topped with remaining Parmesan cheese and extra basil (optional).