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

Steps

1. 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.
2. 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.
3. 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.