Mushroom Tagliatelle

Ingredients:

8 oz fresh tagliatelle (or fettuccine)
1 tbsp olive oil
2 oz prosciutto (about 4 slices)
8 oz cremini or mixed mushrooms, sliced
2 cloves garlic, minced
1 small shallot, finely chopped
2 tbsp dry white wine
½ cup heavy cream
1½ tbsp Boursin cheese (garlic & herb flavor) - trader joes has this!
1 tsp truffle oil (optional but delicious)
1 tbsp butter
Fresh thyme or parsley, for garnish
Salt & pepper, to taste
Parmesan, for grating

Step 1: Crisp the Prosciutto

In a dry skillet over medium heat, cook the prosciutto slices until crispy (about 1–2 minutes per side).
Set aside on paper towels.

Step 2: Sauté Mushrooms

In the same pan, add olive oil and butter.
Sauté mushrooms until browned (5–7 minutes).
Add shallots and garlic, cook until fragrant (1 minute).

Step 3: Deglaze & Cream It Up

Add white wine to deglaze, scraping up any bits.
Let it reduce slightly, then lower the heat and stir in the cream and Boursin cheese. Stir gently until it melts into a silky sauce.
Season with salt, pepper, and truffle oil (if using).

Step 4: Cook Pasta

Boil pasta in salted water until al dente. Reserve ½ cup of pasta water, then drain.

Step 5: Finish the Dish

Toss the pasta into the sauce, adding reserved water a bit at a time until glossy and creamy.
Break up the crispy prosciutto and sprinkle over the top.

Step 6: Plate & Garnish

Serve hot, topped with herbs and a shower of grated parmesan.