Penne with Wild Mushrooms, Georgia Pecans & Country Ham

  • Yields 6 Servings


    • 1 pound uncooked penne pasta
    • 6 tablespoons unsalted butter or extra-virgin olive oil
    • 5 cups wild mushrooms (oyster, shitake, chanterelle), sliced 1/3-inch thick
    • 1 teaspoon minced garlic
    • Salt and pepper to taste
    • 4 tablespoons very finely diced country ham
    • 2 cups heavy cream
    • 1 cup lightly toasted Georgia Pecans
    • 1/2 cup freshly grated Parmigiano cheese


Cook pasta according to package directions. Meanwhile, heat butter or oil in large skillet over high heat; add mushrooms. Sautee until lightly browned and tender – about 5 minutes. Add garlic and season to taste with salt and pepper. Stir in ham and toss well. Pour in heavy cream and simmer for 3 minutes.

When pasta is cooked, drain well and add to mushroom mixture. Sprinkle in pecans and cheese, mixing well; simmer 1 – 2 minutes until creamy and well coated. Serve.

Nutrition information per serving: calories: 927; protein: 20g ; carbs: 80g ; saturated fat: 23g ; monounsaturated fat: 28g ; polyunsaturated fat: 6g ; cholesterol: 119mg ; fiber: 8g ; sodium: 291mg.