Name: Penne with Mushrooms and Ham (Penne ai Funghi e Prosciutto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 ounces prosciutto cotto or plain boiled or baked ham, sliced ⅛ inch thick; 1 pound penne; Freshly ground black pepper; 12 ounces white mushrooms; 3 tablespoons butter; ¾ cup heavy cream; Salt; ½ medium yellow onion; ½ ounce dried porcini mushrooms; ⅓ cup freshly grated Parmigiano-Reggiano

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Dried porcini add richness of flavor to the white mushrooms here. An Italian prosciutto cotto is a ham that is slow-cooked with a minimum of herbs and spices and would be ideal here. If it is unavailable, use a good-quality plain cooked ham.

Ingredients

½ ounce dried porcini mushrooms
½ medium yellow onion
3 tablespoons

Method

Put the dried porcini in a bowl, cover with warm water, and soak for at least 10 minutes.
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a golden col