This meal could go by another name: “A cured meat and umami bomb of flavor, all tangled with pasta.” But that's too long a name to go on the recipe card and besides, you already know what we mean when we say “prosciutto” and “mushrooms.” But this pasta also has a creamy lemon-y sauce, not to mention butter and cheese… now we're talking paragraphs, not meal titles.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Halve and juice lemon.
Crisp the Prosciutto
Remove prosciutto from refrigerator. Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add ½ tsp. olive oil.
Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Cook the Mushrooms
Return pan used to crisp prosciutto to medium-high heat and add 1 tsp. olive oil. Add mushrooms and a pinch of pepper to hot pan and stir occasionally until mushrooms begin to brown, 3-4 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.
Make Sauce and Finish Dish
Stir pasta, butter, and half the reserved pasta cooking water into pan until butter is melted. Stir in peas and half the Asiago (reserve remaining for garnish) until cheese melts, 30-60 seconds.
Remove from burner and stir in sour cream, 2 tsp. lemon juice, and half the prosciutto (reserve remaining for garnish). If sauce is too thick, add additional pasta cooking water 1 Tbsp. at a time until desired consistency is reached. Taste, and season with a pinch of salt and pepper if desired.
Plate dish as pictured on front of card, garnishing with remaining prosciutto and remaining Asiago. Bon appétit!
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