Pasta with Mushrooms and Prosciutto

Prep time: 10min - Cook time: 20min - Total: 30min
Serves: 4-5ppl

Ingredients:

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


Directions:

  • 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.


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