In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened. In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pastaand transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan. PASTA MONDAY TO FRIDAY SHOW #PS6522 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, email@example.com Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6522 Posted to MC-Recipe Digest V1 #510 by firstname.lastname@example.org (Shermeyer-Gail) on Mar 11, 1997
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|Serving Size: 1 Serving (1548g)|
|Recipe Makes: 1|
|Calories from Fat: 3338 (72%)|
|Amt Per Serving||% DV|
|Total Fat 370.9g||495 %|
|Saturated Fat 218g||1090 %|
|Monounsaturated Fat 106.8g|
|Polyunsanturated Fat 19.3g|
|Cholesterol 1256.7mg||387 %|
|Sodium 2431.8mg||84 %|
|Potassium 3511.2mg||92 %|
|Total Carbohydrate 253.6g||75 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 251.5g|
|Protein 92.9g||133 %|
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Calories per serving: 4656
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