Mushroom Pasta with Serrano Ham
Ingredients
- 400 gSpaghetti (dry)
- 250 gBoletus edulis (quartered)
- 250 gButton mushroom (sliced)
- 3 pcGarlic (finely minced)
- 100 gSerrano ham (cut into thin strips)
- 4 tbspExtra virgin olive oil
- 100 mlDry white wine
- 30 gUnsalted butter (cold, diced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 60 gManchego Cheese (shaved)
Method
Pasta coated in a short white wine sauce, where sautéed mushrooms provide a firm bite and earthy flavor. Serrano ham adds a sharp salty kick that pops on the palate.
- 1
Plunge the spaghetti into a large quantity of boiling salted water. Remove them one minute before the indicated time: they should be firm to the bite as they will finish cooking in the sauce.
- 2
In a large skillet, heat the olive oil. Toss in the mushrooms. Do not stir immediately: let them brown so they release their water and take on a hazelnut color.
- 3
Add the garlic and ham. As soon as the garlic is fragrant, deglaze with the white wine. Let it reduce by half over high heat to concentrate the juices at the bottom of the pan.
- 4
Add the pasta directly to the pan with a ladle of cooking water. Add the butter and stir vigorously. The sauce should coat the spoon and become shiny and creamy.
- 5
Divide the pasta into plates. Sprinkle with chopped flat-leaf parsley and finish by adding the Manchego cheese shavings for an authentic Spanish final touch.
Frequently asked questions
How do you get this dish right?
- Always keep some pasta cooking water; it's liquid gold for binding your sauce.
- Never wash mushrooms under running water; wipe them with a damp cloth so they don't get waterlogged.
How long does this dish keep?
Eat immediately. Pasta absorbs the sauce as it sits and loses its texture.
