Lemon and Mushroom Egg Noodles with Prosciutto

Lemon Egg Noodles with Prosciutto

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7 oz. can Mushroom stems and pieces.

1 Roasted Red Pepper

2 t. olive oil (split in ½)

4 thin slices Prosciutto

One 8 oz. bag of Egg Noodles

Salt and pepper

2 T. Minced Garlic

½ cup Heavy cream

¼ cup Grated Parmesan cheese

1 lemon


In a skillet use 1 t. olive oil in a pan on medium-low heat. Cook prosciutto until crisp and place on a paper towel to dry. SAVE THE PAN AND DRIPPINGS. Cook pasta in a medium pan until al dente. DRAIN AND SAVE PASTA WATER. In the reserved skillet place the remaining olive oil and add the garlic, then add the heavy cream and stir until thick (make sure you get all the goodies from the bottom of the pan). When thickened, add mushrooms, red peppers, and zest of ½ lemon plus the juice. Slice and save the remaining half for garnish. Add back ¼ - ½ cup of pasta water to the sauce until desired thickness. Salt and pepper to taste. Mix in noodles and toss. Serve with crumbled Prosciutto and lemon wedge on top. 

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