This dish speaks for itself! And what speaks for itself is the Pasta Armando braid, which for today's recipe I've paired with mushrooms, Parmesan cream, and crispy prosciutto.
This shape is so full-bodied and tenacious that it can adapt to any type of seasoning!
And if you haven't tried it yet, head over to the Pasta Armando website where, in addition to the braided version, you'll find many other shapes and ready-made boxes to suit all tastes!
Ingredients for 4 people- 360 g of Armando Pasta braid
- 300 g of mixed mushrooms
- 100g grated parmesan cheese
- 8 slices of raw ham
- Salt to taste
- Extra virgin olive oil to taste
Cook the pasta in boiling salted water.
Cook the mushrooms with a drizzle of oil and, if desired, some chopped parsley. Add salt only at the end of cooking. Once ready, set aside.
Cut the prosciutto into strips and brown it in a pan with a drizzle of oil for 2-3 minutes.
While the Pasta Armando braid is cooking, remove two tablespoons of cooking water from the pan.
Let them cool slightly and then add the finely grated Parmesan cheese. Mix until creamy.
Next, drain the pasta directly into the pan with the mushrooms, add some of the previously sautéed raw ham and sauté everything for a few moments.
Finally, plate and garnish with the remaining prosciutto and parmesan cream.
And bon appétit.
