Paglia & Fieno

Paglia e Fieno alla Boscaiola Le Sirenuse (Egg and Spinach Pasta with Fresh Wild Mushrooms)

Instructions

In a skillet cook the porcini and the prosciutto in the butter over moderate heat for 6 to 8 minutes, or until the mushrooms are wilted, add the brandy, and deglaze the skillet, scraping up the brown bits. Boil the brandy mixture until almost all the liquid is evaporated, stir in the cream, the peas, and salt and pepper to taste, and simmer the sauce, stirring, for 5 to 6 minutes, or until it is thickened slightly. While the sauce is cooking, in a kettle of boiling salted water cook the pasta until it is al dente and drain it. In a bowl toss the pasta with the sauce and the Parmesan. Serves 4 to 6.