Ingredients
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6 tablespoons butter
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8 garlic cloves, fresh, minced
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1 dash salt
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1/4 lb prosciutto, minced or 1/4 lb bacon, cooked and crumbled
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8 ounces linguine
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8 ounces spinach linguine
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1 cup light cream
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1/4 cup chicken broth
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1/4 cup grated parmesan cheese, plus additional for topping
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1 lb mushroom, sliced thin with stems included
Instructions
- Melt 3 Tablespoons butter in large frying pan. Add garlic and saute until slightly brown.
- Add sliced mushrooms, sprinkle with a dash of salt and saute for 3 minutes tossing occasionally.
- Remove from heat.
- In another pan, saute prosciutto in remaining 3 Tablespoons of butter until browned.
- Using 2 pots cook pasta according to directions. The green pasta will take about 1 minute longer to cook then the white.
- After draining the pastas, combine the pastas in a large bowl.
- Reheat skillet with garlic and mushrooms, add cream and chicken broth. When sauce simmers, add parmesan cheese and stir to mix.
- Add prosciutto and toss again.
- Add the pastas to pan, and heat until warm.
- Sprinkle with additional parmesan to taste.