- 400 g linguine, reserving 1 cup of the cooking liquid (240 ml)
- 3 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 1 garlic clove, minced
- 450 g oyster mushrooms, stems trimmed, mushrooms thinly sliced (alternatively, use a mix of mushrooms, such as shiitake, brown button and oyster)
- 200 g thinly sliced prosciutto di Parma, cut into thin strips
- sea salt and freshly ground pepper, to taste
- 3 tablespoons fresh sage leaves, finely chopped
- 3/4 cup mascarpone cheese (175 g)
- 1/4 cup freshly grated parmesan, plus additional for serving (25 g)
- fresh chopped flat-leaf parsley, garnish
- Fill the large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
- Meanwhile, in a large skillet, heat the olive oil over moderate heat. Add the onion and garlic and cook until fragrant, about 2 minutes. Add the mushrooms and prosciutto, season with salt and pepper and cook undisturbed over medium-high heat until lightly browned on the bottom, about 3 minutes. Continue to cook, stirring, until the mushrooms are tender, about 3 minutes longer. Reduce the heat to low.
- Drain the linguine, reserving 1 cup (240 ml) of the cooking liquid. Add the linguine to the skillet. Stir in the sage and mascarpone and a little of the reserved cooking liquid (do so by adding the water a little bit at a time until the sauce reaches the desired consistency). Toss the pasta over low heat until the sauce is creamy.
- Stir in the 1/4 cup of parmesan and season with more salt and pepper, if desired.
- Serve the pasta into bowls and garnish with the chopped parsley. Serve with extra parmesan cheese and enjoy!
Source: Elle Republic
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