Penne with Prosciutto and Mushrooms

I don’t even know where to start with this dish, to be honest. I don’t think I’ve ever made anything so simple and yet so tasty (this is where you say to yourself, “Everything Laura makes is super simple and really tasty”). Not to toot my own horn, but it was nearly perfect the first time I tried it out, and the second time I felt like I had created a monster in myself. Maybe it was the wine or maybe the Tiziano Ferro (if you haven’t listened to him yet, what are you waiting for?) blasting through my speakers, but I was feeling like a full on master chef. And unlike last week’s grilled cheese review, I think my mom would have been all over this one. Five stars for this penne dish.

The hardest part of this dish was figuring out the quantity of the seasoning. For me, I like cooking with only a little bit of seasoning because I like to really taste the actual food ingredients. But I am one person trying to reach lots of people and generally, people like their food to have flavour! I’m learning!

When I first tried to make this dish, I quickly realized that three cups of dry pasta is a LOT and that I needed more mushrooms and more prosciutto to balance it out. Never less pasta, just more of everything else. Words to live by. Get that tattooed on yourself.

I’ve started to make an honest effort (starting with this dish) to keep track of timing while I’m cooking so I can actually put prep and cook times in the recipe. I think I have a pretty good track record of keeping everything to under an hour though. Not everyone is like me and enjoys spending entire days in the kitchen. If you are like that, please reach out to me because we are probably soul mates. Okay, but the point of this paragraph is to show you that I really am trying to make these recipes easier and better for you guys! Slowly but surely you will be able to look at a recipe and you’ll know exactly how much time you need to whip up your supper (or lunch or breakfast or snack or whatever).

If you are looking for a low carb version of this, I think it would taste just fine with spaghetti squash. Just follow the directions in my Simple, Satisfying Spaghetti Squash recipe! You can most certainly add any veggies you like such as tomato and spinach. My aunt mentioned asparagus, too! The possibilities are really endless. Also, if you haven’t any penne on hand, use whatever noodles you like! Or go to the store. Pasta costs a dollar.

Use a big frying pan for your onion and mushrooms, because you’re going to add the penne to this same pan and coat the pasta with the butter, herbs, onion and mushrooms. Once you’ve nicely coated the pasta, add your parm. Do I ever love parm. This dish has a bit of a dry texture, not going to lie. Not that it should be a surprise, I mean, there isn’t an actual sauce on it. So if you give it a little taste out of the pan and aren’t a huge fan, I suggest adding a little bit of the pasta water to give it a bit of moisture OR just use more butter at the beginning. Stir well!

Finally, very last think you will add, is the best thing you will add: prosciutto. Have I ever had prosciutto as delicious as I did in Italy, no. Will you still find good prosciutto in your grocery store’s deli, yes. There isn’t really a trick to frying it – just toss your pieces on your pan (I trim the fat off first) and once the edges start curling up, flip them over.  I didn’t start to fry the prosciutto until after I added the pasta to the pan. It’s nice to let those flavours sit together for a bit before serving, so just put that pan on simmer and continue to toss it up while you’re waiting for your prosciutto. Chop it up or just tear it with your hands and add it to your pasta before serving. Mmmm my mouth is watering just thinking about it. I think I’ll be eating the leftovers for lunch today.

Speaking of leftovers, this dish will likely feed four people. We were three and there were barely any leftovers because we were so in love. So I suggest a salad and maybe some garlic bread while you’re at it? And if I’m honest, by salad I mean just chop some iceberg lettuce (totally underrated) and add some oil, vinegar, salt and pepper and call it a day. By far the best salad around, it reminds me of my grandma. It will take you less than five minutes.

Obviously you need a glass of wine with dinner and some limoncello for dessert.

Enjoy!