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PASTA WITH MUSHROOMS AND PROSCIUTTO

Ingredients

Instructions

  1. Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium.
  2. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes.
  3. Transfer to paper towels to drain.
  4. Heat remaining 2 Tbsp. oil in same pot over high.
  5. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes.
  6. 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.
  7. Add stock and reduce heat to low.
  8. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
  9. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  10. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  11. Crumble half of prosciutto into pot.
  12. 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.
  13. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  14. Remove from heat, add butter, and toss to combine.
  15. Taste and season with salt if needed.

Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/pasta-with-mushrooms-and-prosciutto-recipe/