1 tablespoon Filippo Berio extra virgin olive oil
1 large leek, cleaned, and white part chopped
1/4 pound chunk Prosciutto di Parma, diced
8 ounces mixed mushrooms, cleaned, trimmed and thinly sliced (cremini, button and oyster are good choices)
5 ounces crescenza or mascarpone cheese, in bits
1/2 cup light cream or non-fat Half 'n' Half
Fine sea salt to taste
1/4 cup grated Parmigiano Reggiano
1 pound gluten free spaghetti or fettuccine
Heat the olive oil in a large sauté pan (12-14 inches) and when it is hot add the leeks and prosciutto and cook over medium heat until softened but not browned.
Add the mushrooms and cook until they have given off most of their liquid.
Lower the heat and add the cheese and cream and stir occasionally until the sauce is smooth. Cover and keep warm while the pasta cooks.
Drain the pasta and add to the sauté pan with a couple of tablespoons of the pasta water and mix well.
Transfer to a platter; sprinkle the cheese over the top and serve.
This recipe is featured on show 2409 - A Day Without Pasta? Never!
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