Mushroom and Shallot Spaghetti with Crispy Prosciutto

By peridot728

Ingredients

• 1/3 pound sliced Prosciutto di Parma (thinly sliced but not shaved or it will be too thin to handle)
• 2 tablespoons olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1 pound mixed or cremini mushrooms, thinly sliced
• 8 large shallots, peeled, halved and thinly sliced lengthwise
• 6 cloves garlic, sliced
• 3 tablespoons fresh thyme
• 1/2 cup dry white wine
• 1/2 cup packed flat-leaf parsley, chopped
• 1 pound whole wheat spaghetti
• Freshly grated Pecorino and/or Parmigiano-Reggiano cheese
• 1/2 cup walnut halves or peeled hazelnuts, toasted and chopped -
• See more at: http://www.rachaelrayshow.com/recipes/20728_mushroom_and_shallot_spaghetti_with_crispy_prosciutto/#sthash.4XMbu8iV.dpuf

Preparation

Step 1

Heat a large, nonstick skillet over medium to medium-high heat and, working with a few pieces at a time, crisp ham. Remove to cool and repeat. Break ham into pieces or slice into thin strips; reserve. To skillet, add and heat oil, 2 turns of the pan. Add butter to oil and when it foams, add mushrooms and brown well, 10-12 minutes. Bring a large pot of water to a boil for the pasta. Add shallots and garlic to the browned mushrooms, season with salt, pepper and thyme. Stir 5-7 minutes, deglaze with wine. Add parsley and reduce heat. Season pasta water with salt and cook pasta to al dente. Add half a mug of starchy water to mushrooms, drain spaghetti and toss pasta in sauce to combine. Adjust seasoning and serve pasta in bowls topped with some crispy prosciutto, cheese and nuts. -

See more at: http://www.rachaelrayshow.com/recipes/20728_mushroom_and_shallot_spaghetti_with_crispy_prosciutto/#sthash.4XMbu8iV.dpuf