Pasta with Prosciutto, Shiitake and Provolone

April 1, 2016 0 Comments

What’s not to love about with any of these ingredients. Let’s just get the obvious observation out of the way, this is not a healthy pasta dish. The sauce is cream based but oh is ever tasty. I love making variations of this pasta dish with prosciutto, homemade sausage and or completely changing up the mushrooms. Class it up even further with morels or chanterelles or dare I say shaved truffles.

Tonight I had some baby shiitakes and added grated provolone to add extra layers and textures to the dish. A lot of the flavor in the sauce comes from infusing the cream with prosciutto so I recommend  using good quality prosciutto. Get your mise en place ready as this is an extremely quick cooking dish.

Pasta with Prosciutto, Shiitake and Provolone


  • 1/3 pound of gemelli pasta
  • 2 thin slices of prosciutto (cut into 1/4 inch ribbons)
  • 1/3 cup shiitake (thinly sliced)
  • 1/3 cup onion (fine dice)
  • 1/2 cup heavy cream
  • 1/4 grated provolone
  • 1 clove garlic (whole but thin slices)
  • 2 tbs butter (unsalted)
  • 1/2 tps parsley (fine dice)
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Mise en Place

Pasta Mise en Place

Prepare the mise en place. Cut the prosciutto into ribbons, slice the shiitake, cut thin slices into the clove of garlic, dice the onion and grate the provolone.


Prosciutto, Butter and Garlic

Place 1 tbs of butter into a medium sauce pan over medium-low heat. Once melted add the garlic and 3/4 of the prosciutto. Allow the butter to be infused ~1 minute before adding the heavy cream.  Reduce the heat to low. Let it infuse ~5 minutes.

Drop your pasta in salted water. Preheat a medium sauté pan over medium heat. Add 1 tbs of butter, once melted add the onion. Sauté until slightly soft ~2 minutes then add the shiitake mushrooms.


Shiitake and Onion

Remove the garlic from the cream then add to the mushrooms in the medium sauté pan. While stirring sprinkle in the grated provolone. Season with pepper.

Sauce Reduction

Pasta Sauce Reducing

Drop in the cook pasta and toss for ~ 1 minute.

Sauced Pasta

Pasta Being Tossed in Sauce

Finished Pasta

Finishing the Pasta

Add the parsley, then plate. Grate more provolone over the top then finish with the rest of the prosciutto.

 As with all dried pasta I cook, I highly recommend using Severino Homemade Pasta. It’s very good quality and made in New Jersey (like yours truly). You can purchase Severino pasta from Whole Foods or directly from Severino.