Farfalle with Creamy Mushroom, Prosciutto and Pecorino Sauce

I've been loving Giada de Laurentiis' Everyday Pasta lately. So many of the recipes sound delicious, and the ones I have made leave plenty of room for experimentation and still turn out perfectly. It seems like no matter the type of cheese I have on hand, even if it's nothing like what the recipe calls for, the end result is perfect. And since December is often a busy month, filled with holiday preparations, I love that the recipes take the guess-work out of the cooking method. That means I get to have fun with the ingredients.



This recipe originally had a heavy hit of blue cheese, but I prefer adding just a little bit of blue cheese for a hint of the flavour. I have a ton of pecorino romano on hand, and its sharpness adds a great kick to the bechamel sauce. But I think parmesan or asiago would work just as well. Keep reading for the recipe.


Farfalle with Creamy Mushroom, Prosciutto and Pecorino Sauce
Original recipe from Everyday Pasta by Giada DeLaurentiis

2 Tbsp butter
3 Tbsp all-purpose flour
2 1/2 C milk, at room temperature
1 oz. blue cheese, cubed or shredded into small pieces with a fork
5 oz. pecorino romano cheese or other sharp Italian cheese (i.e. Asiago or Parmigiano Reggiano)
2-3 thin slices of prosciutto, chopped (or you could use some chopped cooked chicken or ham)
Salt and freshly ground black pepper
3 Tbsp extra virgin olive oil
1 pound button or cremini mushrooms, sliced
3/4 C frozen peas
1 pound farfalle pasta

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and very lightly browned, 1-2 minutes. Add the milk in a steady stream, whisking constantly until smooth. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat. Add the pecorino and blue cheese and stir until melted. Season the sauce to taste with salt and pepper. Set aside and cover to keep warm.
Heat the oil in a large, heavy skillet over medium heat. Add the mushrooms and prosciutto and saute until mushrooms are golden and have released their juices, about 12 minutes. Stir in the peas and heat for one minute more. Season the mixture to taste with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, about 10 minutes. Drain. Add mushrooms, prosciutto, peas, and cooked farfalle to sauce and mix well to combine. Heat through if necessary. Season to taste with salt and pepper and serve.