Creamy Linguini with Mushrooms and Prosciutto

Creamy Linguini with Mushrooms and Prosciutto

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

Brown crimini mushrooms are sautéed with prosciutto and then tossed with hot pasta and a crème fraiche-based sauce before being served with freshly grated Parmigiano Reggiano cheese.


  • 1 container crimini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 pound linguini
  • 1 cup crème fraîche
  • Juice of 1 lemon
  • 4 slices prosciutto, cut into pieces
  • Chili flakes, to sprinkle
  • Salt and freshly ground black pepper
  • 1/2 cup Parmigiano Reggiano, freshly grated


  1. Cook the pasta ‘al dente’ according to package directions, drain well and then return back to the pot.
  2. In the meantime, place the prosciutto in a small skillet over medium-high heat and cook for 3 minutes. Add the mushrooms and sauté for an additional 6 minutes. Transfer the mixture to the pan with the cooked pasta.
  3. Add the crème fraiche, lemon juice, chile flakes and a few generous pinches of salt and pepper to the hot pasta and then toss to coat. Serve immediately topped with the Parmigiano Reggiano.

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