Tagliatelle Con Funghi E Prosciutto

Credits

by Mario Batali

Ingredients

• 1 recipe basic pasta dough, recipe follows
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, finely minced
• 1/2 pound porcini mushrooms, thinly sliced, may sub cremini or portobello
• 1 teaspoon red chili flakes
• 1/4 pound prosciutto di Parma, cut into lardons
• Salt and pepper, to taste
• Parmigiano-Reggiano, for grating

BASIC PASTA DOUGH:

• 3 1/2 to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil

Directions

Prepare the pasta dough according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide. Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat oil until smoking. Add the onions, garlic and chili flakes and cook until light golden brown and wilted, 3 to 4 minutes. Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with salt and pepper, to taste.

Drop the tagliatelle into the boiling water and cook 1 minute. Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too "tight". Add prosciutto and toss to mix. Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.