Creamy Pasta with Prosciutto (or Bacon) and Mushrooms

Serves 2
Allergy Egg, Milk, Wheat
Meal type Main Dish
Misc Gourmet, Serve Hot
Region Italian
From book Simply Pasta & Italian


  • 7.5oz dried pasta (linguine, fettucine, or spaghetti)
  • 1 tablespoon olive oil
  • 1/2 Large onion (thinly sliced)
  • 3oz prosciutto or rindless bacon (cut into thin strips)
  • 1 tablespoon butter
  • 3oz mushrooms (thin sliced)
  • 5/8 cups heavy cream
  • 2 eggs (beaten)
  • 1/2 cup Parmesan cheese (freshly grated, plus extra to serve)
  • salt and pepper
  • fresh sage sprigs (for garnish)


Step 1. Warm a large serving dish or bowl. Bring a large pan of lightly salted water to a boil. Add the pasta and 1/2 T. of the oil and cook until tender. Drain, return to the pan, and keep warm.
Step 2. Meanwhile, heat the remaining oil in a skillet over a medium heat. Add the onion and cook until it is transparent. Add the garlic and prosciutto or bacon and cook until the meat is crisp. Transfer to the warm plate.
Step 3. Melt the butter in the skillet. Add the mushrooms and fry, stirring occasionally, for 3-4 minutes. Return the meat mixture to the pan. Cover and keep warm.
Step 4. Mix together the cream, eggs, and cheese in a large bowl and then season to taste with salt and pepper.
Step 5. Working very quickly, tip the pasta into the meat and mushroom mixture and pour over the eggs. Toss the pasta quickly into the egg and cream mixture, using 2 forks, and serve at once. If you want, serve with the extra grated Parmesan cheese.


Ensure that all of the ingredients are as hot as possible before adding the eggs, so they cook on contact.