Recipe Background
Ah, the beauty of pasta is that almost anything can be added to it and it's delicious every time. Take Prosciutto Pasta, for example. You throw some savory prosciutto and meaty mushrooms into a bed of tender, hearty pasta, and you've got yourself a meal! It gets even better with the creamy, buttery sauce it's tossed in, too. Ready in under 30 minutes, Prosciutto Pasta brings the adventure, the flavor, and the satisfaction! And who doesn't want all of that?!
Ah, the beauty of pasta is that almost anything can be added to it and it's delicious every time. Take Prosciutto Pasta, for example. You throw some savory prosciutto and meaty mushrooms into a bed of tender, hearty pasta, and you've got yourself a meal! It gets even better with the creamy, buttery sauce it's tossed in, too. Ready in under 30 minutes, Prosciutto Pasta brings the adventure, the flavor, and the satisfaction! And who doesn't want all of that?!
Ingredients
- 1/4 cup plus 2 tablespoons olive oil divided
- 2 ounces prosciutto thinly sliced
- 1 pound mixed mushrooms torn into bite-size pieces
- 2 medium shallots finely chopped
- 1 teaspoon thyme leaves plus more for serving
- kosher salt to taste
- freshly ground pepper to taste
- 1/2 cup chicken stock or low-sodium chicken broth
- 12 ounces pappardelle or fettuccine
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
Directions
- In a large Dutch oven or other heavy pot over medium heat, add 1/4 cup of the oil and arrange the prosciutto in a single layer in the pot and cook, turning once or twice, until it is crisp, about 5 minutes. Transfer to paper towels to drain.
- Add the remaining oil and the mushrooms to the same pot over high heat and cook, tossing occasionally, until the mushrooms are browned and tender, about 5-8 minutes.
- Reduce the heat to medium-low and add the shallots, the thyme, the salt, and the pepper to the mushrooms and cook, stirring often, until the shallots are translucent and softened, about 2 minutes.
- Add the stock to the mushroom mixture, then reduce the heat to low and bring to a simmer.
- Cook the mushroom mixture until only a thin layer of the stock coats the bottom of the pot, about 5-7 minutes.
- While the mushroom mixture is cooking, in a large pot of boiling salted water, cook the pasta, stirring occasionally, until not quite al dente, about 3 minutes less than the package directions.
- Using tongs, transfer the pasta to the mushroom mixture and add 1/2 cup of the pasta water.
- Crumble 1/2 of the cooked prosciutto into the pot, then increase the heat to medium, bring to a simmer, and cook, tossing constantly, until the pasta is al dente and the liquid is slightly thickened, about 2 minutes.
- Add the heavy cream to the pasta mixture, return to a simmer, and cook, tossing, until the pasta is coated, about 1 minute.
- Transfer the Dutch oven from the heat, add the butter, and toss to combine. Taste and season with the salt if needed.
- Divide the pasta among bowls and top with the thyme, the remaining cooked prosciutto, and the pepper.
- Serve.
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