TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO

Tagliatelle with Wild Mushrooms, Peas and Prosciutto image

Provided by Food Network

Time 20m

Number Of Ingredients 11

4 tablespoons softened unsalted butter
1 tablespoon olive oil
1/3 cup minced shallot
12 ounces wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced
1 teaspoon minced fresh thyme
Salt and pepper
1 cup small fresh or frozen peas, thawed
1/2 cup slivered prosciutto
1 cup heavy cream
12 ounces tagliatelle
Freshly grated Parmesan

Steps:

In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.