Penne with mushrooms and ham (Penne ai funghi e prosciutto) from Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes by Giuliano Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto cotto for baked ham.

  • nicolepellegrini on October 27, 2025

    My husband LOVED this (and I thought it was pretty good, too!) Great way to use up some leftover baked ham (I added more than the recipe called for because I had a LOT.) Used Joshua McFadden's technique for adding the cheese at the end with a little pasta water to thicken/emulsify the sauce (especially as I used light instead of heavy cream) and it worked wonders. Also finished with a little chopped parsley just to brighten the dish since it was rather heavy/"brown" without it.

  • Zosia on November 09, 2016

    Delicious with great depth of flavour thanks to the dried porcini and it came together quickly - more quickly than I expected and than the instructions stated so I'll start my pasta sooner next time.

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