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Pasta Paglia e Fiano Milanaise

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  • Complexity: easy


  • ½ pound green fettuccini
  • ½ pound yellow fettuccini
  • ¼ pound julienned prosciutto
  • 2 shallots minced
  • ½ pound sliced mushrooms
  • 3 tablespoons butter
  • 2 cups heavy cream
  • ½ cup grated parmesan reggianno
  • Black pepper to taste


  1. Cook the pasta in a large pot with plenty of salted boiling water.

  2. While pasta is cooking, sauté the mushrooms and shallot in the butter until they are tender.

  3. Add the cream and bring to a simmer.

  4. Drain the pasta and toss the sauce and the cheese with the pasta.

  5. Season and serve with some extra cheese with pasta.

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