Espiritu Carbonara

Marsha brought home a pound of prosciutto last week, a gift from an
Italian client. Our meals were planned for the next 3 days so I tossed
the bag of prosciutto into the freezer. Thursday, I decided to try
a pasta sauce with the prosciutto, and whatever I could find left over.
It turned out pretty tasty, here's what I used:

6 oz. linguinni (whatever pasta is on hand)
1/4 lb prosciutto
3 Mushrooms, chopped
1/2 yellow onion, chopped
2 cloves garlic, pressed
1/2 jalapeno pepper
1 Tbsp butter
2 Tbsp grated parmesan cheese (left over from the pizzera)
Olive oil
3/4 cup sour cream
3 Tbsp 1/2 and 1/2
White Wine

Start by cooking the onions in just enough oil to coat. When the onions
start to soften, add the butter, garlic, mushroom, and pepper. When the mushrooms
start to soften, add a small amount of the prosciutto and a couple tablespoons
of wine. Continue to cook to reduce to a sauce, adding dashes of wine
for moisture. Stir in the sour cream, parmesan cheese, and most of the prosciutto.
Add 1/2 & 1/2 and wine as desired for moisture and add salt and pepper to taste.

Serve over the linguinni garnished with the remaining prosciutto and grated cheese.