A quick substitute for graduation leftovers

We had a butt-ton (as Cassie would say) of food left over from Dylan's graduation festivities. (My little boy graduated from college, good grief!) I hate wasting food so I suggested we have leftovers for dinner, but Grandpa Guy was less than enthusiastic. I pondered for a minute and asked Grandpa if he likes mushrooms, to which he replied "sometimes." Despite the lack of commitment, I decided to go for it, since Dylan loves mushrooms and it was his graduation we've been celebrating. I ran to Food Lion, picked up half a pound of cremini mushrooms (not enough, according to Dylan), and threw this dish together in the time it takes to boil a pot of water and cook spaghetti. Grandpa was much more enthusiastic after trying it and even had two big bowls, which was a relief. Now I just need to do something about the upstairs toilet, which Grandpa said "always smells like piss."

Spaghetti with Mushrooms and Prosciutto

Inspired by Italian Food (1987) by Elizabeth David

1 to 2 tablespoons fine sea salt

1 pound spaghetti

3 tablespoons unsalted butter, divided

8 to 12 ounces cremini or white button mushrooms, thinly sliced

4 ounces prosciutto, cut into relatively thin strips (or diced pancetta)

kosher salt

freshly ground black pepper

freshly grated Parmesan or pecorino Romano cheese, for serving

    1. Bring 4 quarts of water to a roiling boil in a large, covered stockpot over high heat. Stir in the fine sea salt until dissolved. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente. Drain, reserving a mugful of the pasta cooking water.

    2. Meanwhile, place 2 tablespoons of the butter in a large skillet, saute pan, or saucier. Place the pan over medium heat. When the butter is melted, add the mushrooms and prosciutto. Season with a pinch of kosher salt and a grind or two of pepper. Saute until the mushrooms are lightly browned and have released their liquid, but the pan is not dry.
     3. Add the drained pasta to the pan along with the remaining tablespoon of butter and ¼ cup (a 2-ounce ladleful) of pasta water. Toss until well combined, adding more pasta water as needed to adjust the consistency. Serve promptly, topped with grated cheese. Serves 4.