Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Notes
- Start the mushrooms over pretty high heat to brown them quickly.
- Don't over-crowd the mushrooms; hold some back at first if necessary to let the first part shrink down - you want to avoid steaming the mushrooms.
- Don't season the mushrooms until they are completely browned to avoid drawing out moisture.
- If the bottom of the dutch oven starts to dry before the mushrooms are done, add a couple more tablespoons of olive oil.
- Don't boil the cream too hard or it can break; just cook it enough until it reduces slightly and all the noodles are coated.
- Let the pasta rest for about a minute before plating to allow the sauce to thicken up.
Ingredients
- 6 tablespoons olive oil - divided (4 + 2)
- 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
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
Instructions
Fry the prosciutto:
- 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.
Cook the mushrooms and aromatics:
- Heat the remaining 2 tablespoons of 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 teaspoon 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.
Cook the pasta:
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Finish the pasta:
- 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.
Serve:
- Divide pasta among bowls.
- Top with more thyme and crumble remaining prosciutto over; season with pepper.
Video
Nutrition
Calories: 761kcalCarbohydrates: 74gProtein: 19gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 125mgSodium: 799mgPotassium: 712mgFiber: 6gSugar: 6gVitamin A: 553IUVitamin C: 2mgCalcium: 59mgIron: 3mg