For the Love of Linguine! This scrumptious meal can be whipped up in no time.
Ingredients
500g Pasta Vera Linguine
1 onion finely chopped
1 cup Chicken Stock
Prosciutto (about 10 slices)
1/2 cup cream
4 Tbsp Olive oil
Handful of mushrooms sliced
Fresh Thyme
2 Tablespoon Butter
Pepper
Method
Preheat your oven to 180°C .
Place the prosciutto slices on a baking tray and bake them in the preheated oven for 5-10 minutes or until they become crispy. Once done, set them aside on a paper towel to drain excess oil.
If you’re using mushrooms, heat 1 tablespoon of olive oil in a pan over medium heat. Fry the mushrooms until they turn golden brown, then set them aside.
In the same pan, add a little more olive oil if needed and reduce the heat to low. Add the finely chopped onion and sauté until it becomes translucent and soft.
Pour in the chicken stock and add the fresh thyme leaves. Allow the mixture to simmer and reduce for a few minutes.
Stir in the heavy cream and unsalted butter. Continue to simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
While the sauce is simmering, cook the linguine pasta according to the instructions on the package or until al dente. Drain the cooked pasta.
Once the linguine is ready, add it to the pan with the sauce. Toss and stir gently to ensure the pasta is coated evenly with the creamy sauce.
Crumble in half of the crispy prosciutto slices into the pasta and sauce mixture. Gently stir to incorporate the prosciutto.
Serve the crispy prosciutto linguine in individual plates or bowls. Garnish with fresh thyme leaves and sprinkle the remaining crispy prosciutto on top.
