Pasta With Mushrooms and Prosciutto
A luxurious pasta dish featuring mixed mushrooms and crispy prosciutto in a creamy sauce, finished with fresh thyme. This restaurant-quality meal combines the earthiness of mushrooms with the salty crunch of prosciutto and silky pappardelle pasta.
Ingredients
- •¼ cup olive oil
- •2 ounces prosciutto
- •1 pound mixed mushrooms
- •2 medium shallots
- •1 teaspoon thyme leaves
- •to taste kosher salt and pepper
- •1 cup chicken stock
- •12 ounces pappardelle
- •⅓ cup heavy cream
- •2 tablespoons unsalted butter
Cooking Instructions
- 1.
Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
5 min
- 2.
Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5-8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
15 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
8 min
- 4.
Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
5 min
- 5.
Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
2 min