Pasta is an absolute staple in our family because it so quick and we all love it!  I have tried the no-carb thing in the past and have discovered that I would rather be a tad more cushioned than give up my favourite food.  Life is for living, right?  This little emmalicious concoction is only slightly naughty (apart from the carbs) with just a hint of cream to complement the earthy mushrooms, salty pancetta and gorgeously fresh broccolini.  You could even make this a vegetarian delight and replace the pancetta with sun dried tomatoes if you like.  Pasta! Pasta! Pasta!  Love! Love! Love!

Prep time:  20  Minutes               Cooking time:  15  Minutes                    $  Low Budget

Serves 4

500gm packet of linguine (or pasta of your choice)

8 slices of Prosciutto

1 brown onion, halved and sliced

2 cloves of garlic, finely chopped

1/2 a tsp of chilli flakes

1 punnet of swiss brown mushrooms, sliced

1 bunch of broccolini, bottom ends trimmed and sliced into 2cm pieces

1 cup of dry white wine

Juice of 1/2 a lemon

1/2 cup of cream

1/4 a cup of reserved pasta water

1/2 a bunch of continental parsley, stems removed and finely chopped

Sea salt and cracked pepper

Extra virgin olive oil and grated parmesan cheese to serve

Preheat the oven to 200°C.  Lay the prosciutto slices on a lined baking tray and place in the oven for 10-12 minutes or until golden and crispy.  Remove and set aside to cool slightly.

Bring a large pot of salted water to the boil and cook the linguine according to packet instructions, approximately 8 minutes for al dente`.

Heat a large frypan and add a little olive oil.  Lightly fry the onion until translucent and then add the garlic, chilli flakes and mushrooms.  Continue to saute` until the mushrooms begin to soften and then pour in the wine and lemon juice.  Allow to reduce a little and then add the cream and broccolini.  Crunch the prosciutto into the pan (or use a knife to chop it if you prefer) and stir to combine.  Season with salt and pepper and simmer the mixture for approximately 3-4 minutes or until the broccolini is just cooked through but still lovely and bright green in colour.

Drain the pasta and add a little of the reserved pasta water if the sauce looks a little dry.  The starch from the pasta will help the sauce cling to all those yummy strands.  Add the pasta and toss the pasta through the sauce.

Divide among 4 serving bowls and top with a generous smattering of grated parmesan and a little drizzle of good quality extra virgin olive oil.  Enjoy!!