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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside. | 2. Trim the tough ends and wilted spots from the mushrooms. | 3. Wipe them clean with a damp paper towel; slice them thin and set aside. | 4. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. | 5. Heat the olive oil in a large skillet over medium heat. | 6. Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil. | 7. Cook, stirring, until lightly browned, about 4 minutes. | 8. Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes. | 9. Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil. | 10. Lower heat so the sauce is at a lively simmer and cook 5 minutes. | 11. Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes. | 12. While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently. | 13. Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes. | 14. Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce. | 15. Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce. | 16. Check the seasoning, adding salt and pepper if needed. | 17. Remove the pot from the heat and stir in the grated cheese. | 18. Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pea	1	cup	shelled defrosted drained	41.16	7.399	2.7439999999999998	0.196
salt				-	-	-	-
chanterelle mushroom	1	lb		172.3653	31.1165	6.7585	2.404
extra virgin olive oil	5	tablespoons		50.4333	0.0	11.22	0.2833
garlic clove	3		peeled	50.4333	0.0	11.22	0.2833
prosciutto	2	ounces	sliced chopped	50.4333	0.0	11.22	0.2833
black pepper			ground	-	-	-	-
plum tomato	1 1/2	1/2	ripe peeled seeded crushed canned crushed	50.4333	0.0	11.22	0.2833
italian parsley	1/4	cup	chopped	50.4333	0.0	11.22	0.2833
bucatini pasta	1	lb		50.4333	0.0	11.22	0.2833
parmigiano reggiano cheese	1/2	cup	grated	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.