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Nutrition: per serving

  • kcal322
    low
  • fat9g
  • saturates2g
  • carbs39g
  • sugars4g
  • fibre3g
  • protein19g
  • salt1.2g
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Method

  • step 1

    Heat a large non-stick frying pan and dry-fry the prosciutto in batches until crisp. Set aside. Add the oil to the pan with the onions and garlic. Cook until the onion and garlic soften and start to turn golden.

  • step 2

    Boil the spaghetti, following pack instructions. Meanwhile, pile the mushrooms into the pan with the onions and cook, stirring frequently, until they reduce and start to colour. Add the tarragon or thyme and the walnuts, and cook for a few mins more.

  • step 3

    Drain the spaghetti, reserving a little water. Toss the spaghetti with the garlic mushrooms and parsley and, if the mix looks a little dry, splash in a small amount of the cooking water to moisten it. Slice or tear the crispy prosciutto and toss through before serving.

Recipe from Good Food magazine, October 2014

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

Larissabatt

A star rating of 4 out of 5.

Very nice base recipe. I added extra garlic, a teaspoon of truffle paste, a tablespoon of tomato paste and after frying the mushrooms I added a dash of white wine which I allowed to bubble for a little bit

cakelover123456789 avatar

cakelover123456789

I 100% AGREE WITH CupCakeFairy123! REALLY LOVING THIS RECIPE THANKS FOR THE RECCOMENDATIOND GEEZERS

CupCakeFairy123

scrummy yummy and its in my tummy

ldupuy

A star rating of 4 out of 5.

Very nice,rather quick if all ingredients are prepared in advance. However I would slightly reduce the amount of onion (1 1/2 instead of 2) and up the amount of ham (about 120g). We'll have it again soon!

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