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Mushroom and asparagus pappardelle
Ingredients
  • 4 slices prosciutto
  • 1 tablespoon olive oil
  • 2 shallots, thinly sliced
  • 150 g trimmed and cut asparagus spears
  • 250 g cremini or brown mushrooms, cut into halves or quarters depending on size
  • salt and freshly ground black pepper to taste
  • 175 g pappardelle
  • 30 g grated parmesan cheese
  • Generous teaspoon thyme leaves
  • 2 large eggs
  • ⅓ cup mixture of chicken stock and cream, whatever ratio suits your taste
Steps
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