Curly Fettuccine with Mushrooms & Prosciutto

Prep time 10 minutes
Cook time 20 minutes
Servings 4


1 packet curly fettuccine

500g of mixed mushrooms (oyster, swiss browns, buttons, shitake)

50g prosciutto, sliced thinly

2 tbsp extra virgin olive oil

4 tbsp butter

¼ cup sage, chopped finely

1½ cups chicken stock

¼ cup parmesan

¼ flat leaf parsley leaves (garnish)

Salt & pepper

Curly Fettuccine with Mushrooms & Prosciutto


Cook pasta as per packet instructions in a pot of salted boiling water.

In a large pan heat oil and add slices of prosciutto. Turn over once and cook until crispy. Once cooked, repeat the process until all prosciutto is cooked.

Next add mushrooms and sage into the pan along with half the amount of butter. Cook for 6 to 8 minutes or until mushrooms are brown and tender.

Add a ladle of pasta water, chicken stock and bring to the boil. Reduce to a simmer. Crumble half of the prosciutto into the pan and add salt and pepper to taste.

Remove pasta from the pot and add to the pan, then turn off the heat and add grated parmesan. Serve into plates and garnish with parsley and remaining prosciutto.