Spaghetti With Portabellas, Prosciutto And Cream

• 6 ounces dried spaghetti
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (4 ounce) portabella mushrooms, stemmed cut in half and sliced thin
• 3 shallots, finely chopped
• 3/4 cup heavy whipping cream
• 2 ounces prosciutto, cut into 1 inch dice
• 3 tablespoons freshly grated parmesan cheese
• salt and pepper, to taste

1. Boil water in an 8 quart pot.
2. Add spaghetti and stir well to keep it from sticking- cooking for about 8 minutes, or until al dente.
3. Heat a large skilled on high heat.
4. Add oil and butter to the pan. Add mushrooms and cook, stirring continuously, until they soften- about 4 minutes.
5. Add shallots and cook for 2 minutes more.
6. Add the cream and prosciutto and stir until the cream reduces by half- about 3 minutes.
7. Stir in the Parmesan and season with salt and pepper.
8. Drain the pasta in a colander and transfer it to a large pasta bowl.
9. Pour sauce over the pasta and toss gently so that the noodles are lightly coated.
10. Serve and enjoy!

olive oil, butter, portabella mushrooms, shallots, heavy whipping cream, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/spaghetti-with-portabellas-prosciutto-and-cream-279179 (may not work)