Pasta With Mushrooms and Prosciutto

Ingredients for Pasta With Mushrooms and Prosciutto

• 60ml plus 2 tablespoons olive oil

• 60g thinly sliced prosciutto (about 6 slices)

• 450g 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

• 240ml chicken stock or low-sodium chicken broth

• 350g pappardelle or fettuccine

• 80ml double cream

• 2 tablespoons unsalted butter

Heat 60ml 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 tablespoons 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.

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 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.