Ingredients:
12 ounces fettuccine pasta
1 teaspoon olive oil
10 ounces white mushrooms, trimmed and sliced
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon herbes de provence
2 cups half-and-half
3/4 cup shredded cheddar cheese
3/4 cup shredded gruyere cheese
1/2 cup shredded romano cheese
1 (13 3/4 ounce) cans artichoke hearts, drained and halved
3 ounces sliced prosciutto, cut into strips
2 tablespoons chopped fresh parsley
1/4 cup parmesan cheese, shavings
Directions:
Cook pasta according to package and drain.
In a large skillet heat oil over high heat.
Add mushrooms, 1/4 tsp salt, 1/4 tsp pepper and cook; stirring until browned and liquid has evaporated.
Remove from pan and set aside.
In a pot melt butter over med-high heat.
Wisking constantly, add flour, herbes de provence, and remaining salt and pepper.
Cook about 2 minutes.
Whisking constantly, gradually add half and half; cook until thickened.
Remove from heat and stir in cheddar, gruyere, and romano until melted and smooth.
In large bowl combine pasta and sauce with the mushrooms, artichoke hearts, prosciutto, and parsley.
Serve with parmesan shavings on top.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.