Ingredients
- 500g two-coloured tagliatelle
- 4 slices of Prosciutto Cotto Paderis
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 100g white mushrooms, sliced
- 50ml white wine
- 150g spinach
- Fresh thyme
- 2 tbsp olive oil
- 100ml chicken stock
- 50g cold butter
- Grated Parmesan & Parmesan flakes
- Salt & pepper
Method
Heat the olive oil in a wide saucepan and sauté the onion, garlic, mushrooms, and prosciutto.
Meanwhile, cook the tagliatelle in salted boiling water for about 5 minutes, keeping some of the pasta water aside.
Deglaze with the white wine, then add the chicken stock and a bit of the reserved pasta water. Let it simmer for 5 minutes.
Add the cooked tagliatelle, stirring well. Then, add the spinach, salt, pepper, and fresh thyme.
Remove from the heat and stir in the butter and grated Parmesan to create a creamy texture.
Serve immediately, garnished with freshly ground pepper and Parmesan flakes.
