Pasta with Mushrooms and Prosciutto

Pasta with Mushrooms and Prosciutto
Pasta with Mushrooms and Prosciutto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup plus 2 tablespoons olive oil

  • 2

    ounces thinly sliced prosciutto (about 6 slices)

  • 1

    pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

  • 2

    medium shallots, finely chopped

  • 1

    teaspoon thyme leaves, plus more for serving

  • Kosher salt, freshly ground pepper

  • 1

    cup chicken stock or low-sodium chicken broth

  • 12

    ounces pappardelle or fettuccine

  • 1/3

    cup heavy cream

  • 2

    tablespoons unsalted butter

Directions

Heat ¼ 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. 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. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. 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. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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