Dhanson: /* Ingredients */

2025-05-17T23:38:35Z

Ingredients

← Older revision		Revision as of 23:38, 17 May 2025
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	* 1 cup chicken stock or low-sodium chicken broth		* 1 cup chicken stock or low-sodium chicken broth
	* 12 ounces pappardelle or fettuccine		* 12 ounces pappardelle or fettuccine
	* 1/3 cup heavy cream		* 2/3 cup heavy cream
	* 2 tablespoons unsalted butter		* 2 tablespoons unsalted butter

Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=20-30 min |Source=[https://www.bonappetit.com/recipe/pasta-withhttps://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto..."

2020-04-18T01:29:27Z

Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=20-30 min |Source=[https://www.bonappetit.com/recipe/pasta-withhttps://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto..."

New page

{{RecipeSummary
|PrepTime=10 min
|CookTime=20-30 min
|Source=[https://www.bonappetit.com/recipe/pasta-withhttps://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto-mushrooms-and-prosciutto BonAppetit.com]
|Yield=3-4 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1/4 cup plus 2 tablespoons olive oil
* 2 ounces thinly sliced prosciutto (about 6 slices)
* 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
* 2 medium shallots, finely chopped
* 1 teaspoon thyme leaves, plus more for serving
* Kosher salt, freshly ground pepper
* 1 cup chicken stock or low-sodium chicken broth
* 12 ounces pappardelle or fettuccine
* 1/3 cup heavy cream
* 2 tablespoons unsalted butter

=== Preparation ===
Heat 1/4 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.

Heat remaining 2 Tbsp. 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. 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 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.

[[Category:Main Dish]]
[[Category:Pasta]]
[[Category:Prosciutto]]
[[Category:Mushrooms]]

Pasta with Mushrooms and Prosciutto - Revision history

Dhanson: /* Ingredients */

Dhanson: Created page with "{{RecipeSummary |PrepTime=10 min |CookTime=20-30 min |Source=[https://www.bonappetit.com/recipe/pasta-withhttps://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto..."