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Farfalle with Porcini Mushrooms and Crispy Prosciutto (Farfalle con Funghi Porcini e Prosciutto Croccante)

Ease of preparation:  

Prep Time: 1 hour

Cook time: 20 minutes

Servings: 4-6

Regions: Emilia-Romagna

Wine pairing: White

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Ingredients

1 boxBARILLA Farfalle
2 ouncesdried porcini mushrooms
1 tablespoonextra virgin olive oil, divided
1/2 cupprosciutto, cut into thin strips
1 tablespoonbutter
1/2 cupwhite onions, diced
1 cupheavy cream*
to tastesalt
to tastefreshly ground black pepper
2 tablespoonsfresh Italian parsley, chopped


SOAK the mushrooms for one hour in warm water. Drain and coarsely chop.
BRING a large pot of water to a boil
HEAT 1 teaspoon olive oil in a medium skillet. Add prosciutto and cook until crispy Transfer to a dish and set aside.
HEAT butter and remaining olive oil in same skillet over medium heat. Add onions and sauté until golden.
ADD mushrooms and cook for three minutes.
ADD cream, bring to a simmer. Season with salt and pepper. Simmer 2-3 minutes.
COOK Farfalle according to package directions. Drain and add pasta to sauce. Mix well and stir in the parsley.
SPRINKLE crispy prosciutto over pasta



* May substitute fat free half & half


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