This recipe comes from Chef Paul Olson of Mission Table. The recipe and story were originally published in the August 2015 issue of Traverse, Northern Michigan’s Magazine. Serves 6.
- 1 pound fresh or dried fettuccine, cooked al dente
- 1 tablespoon extra virgin olive oil
- 1 large shallot peeled and diced
- 3 cloves garlic peeled and chopped
- 6 ounces chicken stock
- 4 ounces unsalted butter
- 8 ounces fresh spinach, washed & trimmed
- 4 ounces prosciutto, chopped
- 2 ounces mascarpone cheese
- 3 ounces Parmigiano Reggiano, grated
- 1 tablespoon Italian parsley, chopped
- Kosher salt and ground black pepper to taste
- Chives, chopped
- 6 eggs, poached (optional)
Boil a large pot of water, season with salt; add fettuccine and cook, stirring often to prevent sticking, until pasta is al dente. Drain cooked pasta in a colander, toss lightly with olive oil and set aside. In a large sauté pan over medium heat, add 1 tablespoon olive oil and sauté shallots for 3 to 4 minutes until translucent. Add garlic and cook for 1 to 2 minutes. Add chicken stock and reduce for 6 to 7 minutes. Add butter and cook until sauce starts to thicken then add the spinach and prosciutto. When spinach has just started to wilt add the pasta, mascarpone, Parmigiano and parsley. Toss well to combine, season to taste with salt and pepper, transfer to a serving platter and garnish with chopped chives and poached eggs (optional).