Tagliatelle all'ortolana , piselli, carote, funghi, prociutto e panna

Cook spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes.

While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and minced garlic to the skillet; sauté until softened, about 3-4 minutes.

Add sliced mushrooms to the skillet; cook until browned and tender, about 5-7 minutes.

Stir in grated carrots and cook for another 3-4 minutes until they soften.

Pour in vegetable broth and bring to a simmer; let it reduce slightly for about 5 minutes.

Add cooked spaghetti to the skillet, tossing to combine with the vegetable mixture.

Stir in butter and lemon juice; mix until melted and well combined.

Season with salt, black pepper, and red pepper flakes to taste.

Garnish with grated parmesan cheese and chopped fresh parsley before serving.

Spice Level:

Allergens