‘Tis the season for soups, pies and delicious pasta recipes. This Pasta with Mushrooms and Prosciutto is a delicious necessity to help ease us into the colder weather ahead. It makes the anticipation of staying inside feel a little less restricting and the sight of the first snowfall feel a little less chilly.
After Mike and I returned from the much anticipated Saveur Food Blog Awards in NYC, I was happily exhausted, but exhausted nonetheless. When it came time to get back to shooting recipes for the blog, I needed a boost of inspiration in the kitchen and behind the camera. Luckily, the cover of Bon Appétit’s October issue helped almost immediately.
During my time in New York, Saveur treated us to a pasta making class at Covina with Chef Tim Cushman. I have yet to practice my pasta-making technique at home, but the sight of this recipe reminded me of the class.
One of the dishes we got to try was their Cavatelli with wild mushrooms, summer squash, lemon zest, basil and parmesan & pecorino. My favorite part wasn’t just the delicious flavors of fresh handmade pasta, but also the smooth flavor of the wild mushrooms.
Can I let you in on a little secret? I only recently got into liking mushrooms and using them in my cooking. (gasp!) Whenever a recipe called for mushrooms, I would avoid them. One time Mike made us a Mushroom soup and it was so smooth and so good, I actually licked the bowl. It was then that I realized I love the flavor of mushrooms but struggle with the consistency. And, ever since, I have appreciated the importance of the flavor that mushrooms bring. Do you have any foods that you avoided and now realize you can’t live without?
This recipe comes together really nicely and would be a nice break from your usual weeknight dinners. Mike and I have our routine-recipes too, but it’s fun to switch it up during the week from time to time. The flavors of the pasta, thyme and mushroom sauce are wonderful together and the salty prosciutto is a really nice surprise.
PASTA WITH MUSHROOMS AND PROSCIUTTO
- ¼ cup plus 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto (about 6 slices)
- 1 pound mixed mushrooms (such as Chanterelles, Maitake, Oyster, Cremini or Shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 teaspoon thyme leaves, plus more for serving
- Salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 12 ounces pappardelle or fettuccine
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- 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.
All images © Regan Baroni 2016.