Pasta with Mushrooms and Prosciutto
Description
Getting the consistency of the creamy mushroom sauce right is key to make this pasta recipe the best ever. It comes out super delicious, so you will be sure to make it often.
Ingredients
¼ c. plus 2 T. olive oil, divided
2 oz. thinly sliced prosciutto (about 6 slices)
1 lb. mixed mushrooms (like chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 t. thyme leaves, plus more for serving
Kosher salt
freshly ground pepper
1 c. chicken stock or low-sodium chicken broth
12 oz. pappardelle or fettuccine
⅓ c. heavy cream
2 T. unsalted butter
Directions
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Heat ¼ c. oil in a large Dutch oven or other heavy pot over medium; arrange prosciutto in a single layer in the pot; cook, turning once or twice, until crisp, about 5 minutes. Drain on paper towels.
Heat remaining 2 T. oil in the same pot over high heat; cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low; add shallots and thyme, season with salt and pepper; cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock; reduce heat to low.; bring to a simmer; cook until only a thin layer of stock coats the bottom of the pot, 5−7 minutes.
Meanwhile, cook pasta in a large pot of well-salted boiling water, stirring occasionally, until very al dente, about 3 minutes less than package directions. DO NOT DRAIN. Reserve 1 c. pasta cooking water.
Using tongs, transfer pasta to the pot with mushrooms; add 1 c. reserved pasta cooking water. Crumble half of the prosciutto into the pot. Increase heat to medium; bring to a simmer; cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream; return to a simmer; cook, tossing, until pasta is coated, about 1 minute. Remove from heat; add butter; toss to combine. Season with salt, to taste.
Top individual servings with more thyme and crumble remaining prosciutto over; season with pepper. Serve.
4 servings.
*Tip: Reduce the sauce just until it clings to the pasta to create a light coating, being careful not to reduce it too much.