Fettucine Champignons, Proscuitto & Pistaches

30 minutes • 4 servings

FETTUCCINE WITH MUSHROOMS, PROSCIUTTO AND PISTACHIOS

Firebarns Fettuccine Mushroom Proscuitto & Pistachios recipe is a delight in every bite. Al dente fettuccine is tossed with flavorful mushrooms, delicately salty prosciutto and crunchy pistachios. Everything is enhanced by our Montreal steak spices for an aromatic touch, our BBQ Steak sauce for a depth of smoky taste, and spiced up with our Sriracha for a touch of heat that awakens the taste buds. An unforgettable gastronomic experience, perfect for lovers of intense and refined flavors.

Ingredients

400 g sliced button mushrooms
250 g smoked prosciutto, roughly chopped
1 C. tablespoon of Montreal spices
1 C. teaspoon finely chopped garlic
2 tbsp. tablespoon of butter
2 tbsp. tbsp BBQ Steak Sauce
1 C. tablespoon of Sriracha
1 cup beef broth
350 g of fresh pasta (fettuccine) cooked and drained.
1/2 cup parmesan
1/4 cup finely chopped parsley
1/4 cup crushed pistachios

Preparation

In a large skillet over high heat, brown the mushrooms with the butter and Montreal spices for 4 to 5 minutes or until the mushrooms are nicely browned. Add steak sauce and Sriracha. Continue cooking for about 1 minute and add the beef broth. Bring to a boil, let reduce for 2 to 3 minutes and remove from heat.
Add the pasta, parmesan, prosciutto and mix well.
Sprinkle with pistachios and parmesan before serving.