Pasta a la Carrera

Serves 4

1/2 cup Greek yogurt

1/4 cup milk (any milk)

Juice of 1 lemon (I prefer a Meyer lemon)

1 cup of mushrooms

3 tbsp butter

Packet of spaghetti

1/2 tsp garlic powder

Salt+pepper to taste

4 slices of prosciutto

2 egg yolks

Lemon zest for topping

Instructions:

1. Add mushrooms and 3 tbsp of butter to a frying pan on medium heat until the mushrooms are browned. (About 15 minutes)

2. Remove mushrooms from pan and add prosciutto to the pan, cook that on both sides until crispy (about 1-2 mins each side... think like you're cooking bacon and wanting to make it crispy!) Take cooked prosciutto out of the pan and take the pan off the heat.

3. Boil pasta according to the packaging and save 1/4 cup of the pasta water once the pasta is cooked.

4. While cooking the pasta, mix together lemon juice, milk, yogurt, garlic powder and egg yolks in a bowl. By this time, you should be done cooking the prosciutto and the pan should be off the heat.

5. Add the mushrooms back to the fry pan on low heat, then stir in the yogurt mixture and mix for 1 minute. Chop up the prosciutto and add it in, as well as the cooked pasta. The sauce should look silky on the pasta, so if it's looking thick, pour a dash of the pasta water into the pasta mix it up until you get a little bit thinner of a consistency.

6. Serve the pasta topped with lemon zest, and salt to taste!