1/2 stick butter
1/4 lb. prosciutto
1/2 lb. sliced fresh mushrooms
2 c. light cream
2 tbsp. cognac
1/3 c. grated Pecorino cheese
Fresh parsley (flat leaf), snipped
Fresh ground black pepper to taste
1 lb. tortellini (cheese) or cavatelli

Melt butter in saute pan, medium heat. Add mushrooms and saute about 3 to 5 minutes. Add chopped prosciutto and stir around about 5 minutes. Turn heat to high and add cognac. Deglaze pan 2 to 3 minutes then turn heat to low. Add cream and heat until warm. Add cheese and stir until incorporated in sauce. Boil pasta until al dente. Put portion of pasta in dish. Sauce over with fresh parsley sprinkled on top and black pepper.