Rigatoni with mushrooms

Yield: 4 servings

Measure Ingredient
1 pack Rigatoni
14 ounces Mushrooms
2 ounces Butter
2 ounces Ham (prosciutto)
1 \N Egg yplk
1 ounce Parmesan cheese
1 \N Garlic clove
1 tablespoon Parsley; chopped
\N \N Juice of half lemon
\N \N Salt; to taste

After cleaning,wahing, and cutting mushrooms into sloces, let them boil in salted water for a few minutes. Gently melt the butter in a saucepn. Add the garlic, the diced ham and cook for 2 to 3 minutes.

Pour in the mushrooms(drained) and 3 tbsp. of the cooking water of the mushrooms. Cook gently for about 10 minutes and before removing from the heat ad the salt, the pasley and the egg yolk which has been previously beaten together with the lemon juice. Meanwhile in a separate pot cook the pasta in boiling salted water. Drain well and pour into the saucepan containing the mushroom sauce. Add a sprinkling of Parmesan cheese. Mix well and serve at once.

~--------From La Molisina Grandi Piatti - Michele di Filippo Submitted By NICK LA ROCCA On 02-13-95

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