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. Add salt to taste and enjoy!