Fettuccine alla Boscaiola

Creamy 'woodsman-style' Italian pasta with mushrooms, prosciutto, and peas in a parmesan cream sauce — a 35-minute weeknight dinner.

Shopping list

• 12 oz fettuccine
• 200 g mixed mushrooms (cremini and shiitake, sliced)
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 slices prosciutto (torn)
• ½ cup frozen peas
• 1 cup heavy cream
• ½ cup Parmesan (freshly grated, plus more for serving)
• 2 cloves garlic (minced)
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Boil the pasta. Cook fettuccine in well-salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Sauté the mushrooms. In a large skillet over medium heat, melt the butter with the olive oil. Add the mushrooms and cook 6-8 minutes until golden and the released liquid has evaporated.
3. Add aromatics. Stir in the garlic and torn prosciutto; cook 1-2 minutes until fragrant.
4. Build the sauce. Add the peas and heavy cream; simmer 2-3 minutes to thicken slightly. Stir in the Parmesan and season with salt and pepper.
5. Toss and serve. Add the drained fettuccine to the skillet, tossing to coat and loosening with reserved pasta water as needed. Serve immediately with extra Parmesan.