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Spaghetti Ticino Recipe

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This recipe for Spaghetti Ticino, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Friday, June 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb mushrooms
7 T. unsalted butter
2 T finely minced scallion
1 small clove garlic smashed
1 cup prosciutto
1/2 lb thin spaghetti
1 1/2 cups heavy cream
1/2 cup freshly grated Parmesan

Directions:
Directions:
Wipe mushrooms and slice. In a skillet heat 3 T of
butter. When it's hot, add the mushrooms and cook
without browning for 2 to 3 minutes. Add the scallions
and garlic and cook for 2 to 3 minutes more. Remove
from heat and reserve.

In a small skillet heat 2 T butter. Add proscuitto, cover
and cook for 5 minutes over low heat. Remove and
reserve. Cook spaghetti and while it's cooking add
the cream to the mushroom mixture and cook rapidly
til it's reduced by 1/3. Lower heat, add procuitto and
adjust seasoning. Add remaining butter to drained
spaghetti and toss with mushroom mixture and
grated cheese... Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 to 45 minutes
Personal Notes:
Personal Notes:
This is an old favorite given to us by Pete,
who got it from Jim Lynch.

 

 

 

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