Prep time: 10min - Cook time: 20min - Total: 30min
12 ounces pappardelle or fettuccine
2 ounces thinly sliced prosciutto (about 6 slices)
1 pound mixed mushrooms, sliced
1 medium leek, white part only, sliced and washed
2 medium shallots, finely chopped
3 garlic cloves, finely chopped
3 tablespoons chives, chopped
1 teaspoon thyme leaves, plus more for serving
¼ cup plus 2 tablespoons olive oil
1 cup chicken stock or low-sodium chicken broth
¼ dry white wine
⅓ cup heavy cream
½ cup grated parmesan cheese
2 tablespoons unsalted butter
Kosher salt, freshly ground pepper
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.
In the same pot, cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots, leeks, garlic, and 1 tsp. thyme, season with salt and pepper, and cook stirring often until shallots and leeks are translucent and softened for about 2 minutes.
Add wine and reduce until the alcohol is evaporated. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats the bottom of the 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 the prosciutto into the pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly until the 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 cheese, and toss to combine. Taste and season with salt if needed.
Divide pasta among bowls. Top with more thyme, chives and crumble remaining prosciutto over; season with pepper.