Tagliatelle with Wild Mushrooms, Peas and Prosciutto
| Yield: | 1 Servings |
| Categories: | Pasta |
| 4 | tb | Softened unsalted butter |
| 1 | tb | Olive oil |
| 1/3 | c | Minced shallot |
| 12 | oz | Wild mushrooms, such as Shiitake, Oyster or Cepes, rinsed, trimmed and sliced |
| 1 | ts | Minced fresh thyme |
| Salt and pepper | ||
| 1 | c | Small fresh or frozen peas, thawed |
| 1/2 | c | Slivered prosciutto |
| 1 | c | Heavy cream |
| 12 | oz | Tagliatelle |
| Freshly grated Parmesan |
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