- Cook cavatelli in a large saucepan of boiling, salted water.
- In a pan, heat olive oil and sauté mushrooms until golden. Add prosciutto and let cook a few minutes. Then add onion and garlic.
- Deglaze with white wine and let reduce.
- Add the sauce and nutmeg to the pan. Heat and stir.
- Add cooked cavatelli to the sauce, mix and serve with grated parmesan cheese.
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