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Tonarelli alla Burina
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Source: Carme Engel
| Sauce | |
| ½ cup | all-purpose cream |
| 6 tablespoons | Parmesan cheese, grated |
| 8 tablespoons | unsalted butter |
| 4 slices | prosciutto |
| 1 cup | fresh mushrooms |
| 1 cup | fresh or frozen peas |
| 1 to 2 tablespoons | sherry or white wine, (optional) |
| Pasta | |
| noodles, 4 egg batch | |
Sauce Put the pasta water on to boil, and place your serving dish on the pot as a cover. Pour the cream onto the dish, add 4 tablespoons of the cheese and 4 tablespoons of the butter. (If you like a really rich, thick sauce, use a heavy cream). Stir gently with a fork to get the cheese spread around, and let the dish sit over the warming water until the butter has melted and blended with the cheese to form a creamy sauce.
Put 4 tablespoons of butter into a big frying pan and melt it over a medium heat. Dice the salt pork or prosciutto and add it to the butter, cooking it until it has become translucent (2 to 3 minutes).
Chop the mushrooms into pea-sized bits. If you use fresh peas, add them to the frying pan, and cook 5 minutes. (If using frozen peas, defrost and add after the mushrooms have cooked). Then add the mushrooms and cook another 5-10 minutes. (I add 1 to 2 tablespoons sherry or white wine).
Cook and drain the pasta. Pour it over the cream sauce in the serving dish. With a fork and spoon, turn the pasta over and over, well distributing the cream sauce. Then add the mixture of prosciutto, peas, and mushrooms, turn some more, and finally add the remaining 2 tablespoons cheese. If you wish, add even more cheese.
From Italian Family Recipes from the Romagnolia Table. Boston: Little Brown and Company, 1975). From Carme Engel.
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