Fresh Tagliatelle with Creamy Truffle Sauce and Prosciutto

Steps

1. Bring a medium pot of salted water to the boil. Thinly slice shallot, leek, garlic, mushrooms and spinach. Crumble feta and set all aside.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook prosciutto for 1-2 minutes each side, until golden. Remove from pan and set aside to keep warm.
3. Return pan to medium-high heat with a little more oil (if needed) and cook shallot, leek and garlic for 1-2 minutes until tender.
4. Add mushrooms and cook for a further 1-2 minutes, until tender. Add wine/stock and cook for 30-60 seconds, until liquid has almost evaporated. Add cream and water and bring to a gentle simmer. Simmer for about 3 minutes, until sauce has thickened and reduced by about half.
5. While sauce simmers, cook tagliatelle in pot of salted boiling water for 2-3 minutes, until tender. drain and return to pot with a drizzle of oil. When sauce has reduced, remove from heat and stir through, spinach, lemon juice, truffle salt and feta. Fold through cooked pasta.
6. To serve, divide creamy truffle tagliatelle between bowls, roughly tear over prosciutto and sprinkle over basil leaves. Finish with a drizzle of olive oil and some freshly cracked black pepper.