Mushroom & Prosciutto Fettuccine

Ingredients:

• 1 pound fettuccine
• 1/4 cup extra-virgin olive oil
• 1/4 cup onion, minced
• 3 garlic cloves, minced
• 1 pound assorted mushrooms, thinly sliced
• 1/4 pound prosciutto, thinly sliced, cut into thin strips
• salt and fresh ground pepper
• 3/4 cup mascarpone cheese
• 1/4 cup parmesan cheese plus additional for serving, freshly grated
• 1/4 cup flat leaf parsley, chopped

Instructions:

In a large pot of boiling salted water, cook the fettuccine until al dente. In a large deep saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat until fragrant, roughly 2 minutes. Add the mushrooms and prosciutto in an even layer, then season with salt and pepper and cook undisturbed over moderately high heat until browned on the bottom, roughly 3 minutes. Cook, stirring until the mushrooms are tender for 3 additional minutes. Drain the fettuccine, reserving 1 cup of the pasta cooking water. Add the fettuccine to the skillet, then stir in the mascarpone and reserved pasta cooking water, tossing over low heat until the sauce is creamy. Stir in 1/4 cup of parmesan cheese and season with salt and pepper. Transfer to shallow serving bowls and sprinkle with parsley and parmesan.