"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1/4 cup butter 1/4 cup minced green onions 1/4 lb. sliced mushrooms 1/2 lb. prosciutto or Canadian bacon 1 1/2 cups heavy cream 1/2 tsp. pepper 12 oz. penne pasta 3/4 cup Parmesan cheese
Melt butter and saute onion, mushrooms and prosciutto for 3-5 minutes, stir in cream and pepper. Heat to boiling, lower heat and simmer for 6-8 minutes or until sauce thickens. Remove from heat and toss with warm pasta.
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