Pasta with Mushrooms and Prosciutto

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Pasta with Mushrooms and Prosciutto

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.

Servings:

Calories: 761kcal

Author: Bon Appétit

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

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.

Nutrition