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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From LA Times. Ingredients:
2 tablespoons olive oil |
1/2 cup prosciutto, finely diced |
1 cup mushroom, sliced |
1 teaspoon garlic, minced |
1/4 cup black olives, chopped |
1/3 cup white wine |
1/3 cup chicken broth |
1 tablespoon parsley, chopped |
1 egg |
6 tablespoons parmesan cheese, grated |
1/2 lb cooked spaghetti |
Directions:
1. Heat the oil in skillet.
2. Add prosciutto, mushrooms, garlic and olives.
3. Sauté until mushrooms are tender.
4. Add the wine and chicken broth and bring to a boil.
5. Simmer over high heat until liquid is reduced by half.
6. Add parsley.
7. Break egg into mushroom mixture and stir until egg is cooked.
8. Add Parmesan cheese and mix well.
9. Add cooked spaghetti and toss.
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