Recipe

A delicious one pot mid week meal.

Serves: 4 | Prep time: 10 mins | Cooking time: 30 mins

Italian | Main | Cardiff Mum

Ingredients

• 4 Onions, Thinly Sliced
• 4 Cloves of Garlic or 1 Heaped tbsp of Squeeze Garlic
• 1 Pack of Button Mushrooms, Chopped In Half
• 250g of Pasta
• 1 Pack of Prosciutto, torn Into Pieces and Baked
• 150ml of Cream
• 2 Handfuls of Grated Parmesan Cheese
• 150ml of White Wine (Optional)
• 2 tbsps of Thyme (Fresh Is Best But Dried Is Fine)
• 700ml of Chicken Stock
• 1 tbsp of Butter
• 1 tsp of Sugar
• 1 tbsp of Worcestershire Sauce

Method

1. Preheat the oven to 200°C. Lightly grease a baking tray or line it with parchment paper. Tear or cut up the prosciutto and arrange it on the tray in a single layer. Bake the prosciutto for 10-15 minutes until really crispy (but not burnt!)
2. Meanwhile, to caramelise the onions, in a large pot or pan, cook them in a heaped tablespoon of butter (salted is best!) the white wine and a teaspoon of sugar. If using the wine, add it gradually so it soaks into the onions. If not, use stock instead. Cook slowly for 15 minutes until the onions are deeply caramelised. Remove a tablespoon of the onions for serving on top of the pasta.
3. Add the garlic, mushrooms, thyme and salt and pepper and cook for 5 minutes. Add the stock and 2 tablespoons of worcestershire sauce if you have it.
4. Add the pasta and cook for 15 minutes until pasta is soft. Add in the cream, a large handful of parmesan cheese, top with the crispy prosciutto and some of the caramelised onions you kept back and serve in large bowls.

5. Click here  for more budget friendly recipes from the Cardiff Mum or head over to her Instagram page  @Cardiff.Mum