Pasta with Jamón ConsorcioSerrano - The Kitchen Doesn't Bite

Ingredients

• 1 lb orecchiette pasta
• 6 slices Jamón Consorcio Serrano, toasted and cut into small strips
• 8 oz mushrooms, thinly sliced (shiitake, portobello, or cremini)
• 1/3 cup truffled cheese, grated
• 1/4 cup white wine
• 1 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• Zest of 1 lemon
• 1/2 tbsp fresh rosemary and 1/2 parsley, finely chopped
• Salt and freshly ground black pepper
• 1/2 cup pasta cooking water (reserved)