Serves 4
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Oven temperature: Grill

12 slices of prosciutto or bacon
30ml olive oil
20ml butter
500g mixed mushrooms
2 garlic cloves, crushed
30ml lemon juice
250ml cream
salt and freshly ground black pepper, to taste
500g fettuccine pasta
125ml fresh Italian parsley, chopped
30ml grated lemon rind
125ml Parmesan cheese, grated

1 Preheat the grill. Place the prosciutto on a baking tray and grill for about 4 minutes or until crisp. Set aside.
2 Heat the olive oil and butter in a frying pan and fry the mushrooms until golden brown. Add the garlic and lemon juice and stir-fry for a further 2 minutes. Remove from the heat and stir in the cream, salt and freshly ground black pepper, to taste. Return the frying pan to the heat and allow to simmer for 3-5 minutes, or until the sauce becomes noticeably thicker.
3 Boil the pasta until al dente and drain.
4 Stir the mushroom sauce, parsley, lemon rind and Parmesan cheese into the pasta. Spoon onto serving dishes, garnish with prosciutto and serve.
Wine recommendation: A creamy Chardonnay with a hint of citrus is ideal.

Words and image: Home magazine