by Susan Hanna
This luscious pasta from Bon Appetit is definitely dinner party-worthy. Cook prosciutto until crisp, brown mushrooms, add shallots, thyme and stock and simmer. Add the cooked pasta and some of the prosciutto, add cream and butter and serve, topping with more thyme and prosciutto. Enjoy!
Avoiding Additives and Preservatives
Make sure the prosciutto does not contain preservatives. I use Imagine brand chicken stock. For more recipes using all-natural ingredients, visit Eye For A Recipe.
- ¼ cup (60 ml) plus 2 tablespoons (30 ml) olive oil
- 2 ounces (57 g) thinly sliced prosciutto (about 6 slices)
- 1 pound (500 g) mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 teaspoon (5 ml) thyme leaves, plus more for serving
- Kosher salt, freshly ground pepper
- 1 cup (250 ml) chicken stock or low-sodium chicken broth
- 12 ounces (340 g) pappardelle or fettuccine
- ⅓ cup (75 ml) heavy cream
- 2 tablespoons (30 ml) unsalted butter
- Heat ¼ cup (60 ml) 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. (30 ml) 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. (5 ml) 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 (250 ml) 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.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper. Serves 4.
From Bon Appetit