Leek and Prosciutto Pasta
Serving Size / Yield
- 1 lb Spaghetti
- ¼ cup Prosciutto
- 1 Tbsp Fresh Basil, finely chopped
- 1 tsp Garlic
- ¼ cup White Wine
- ¼ cup Chicken Stock
- 1 cup Button Mushrooms
- ⅓ cup Leeks
- 3 Tbsp Unsalted Butter
- 1 Whole Lemon
- Salt & Pepper To Taste, white pepper
Cook prosciutto in a large skillet on high heat until crispy.
Next add in mushrooms, leeks, and garlic.
Use white wine to deglaze the mixture.
Let it reduce by half and add in chicken stock and lemon juice.
Simmer on low heat.
Cook spaghetti according to package directions.
Add in butter and basil then toss all together with spaghetti and the mixture.