Pasta con Setas

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 703
• Protein: 26 g
• Carbs: 79 g
• Fat: 31 g

Ingredients

• 400 g Spaghetti ( dry )
• 250 g Boletus edulis ( quartered )
• 250 g Button mushroom ( sliced )
• 3 piece Garlic ( finely minced )
• 100 g Serrano ham ( cut into thin strips )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 30 g Minimum butter sweet ( cold, diced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 60 g Manchego Cheese ( shaved )

Instructions

1. Cooking the pasta

   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. Searing the mushrooms

   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. Flavoring and deglazing

   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. Binding and buttering

   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. Finishing and serving

   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.

Chef's tips

• 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.

Storage

Eat immediately. Pasta absorbs the sauce as it sits and loses its texture.