Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pappardelle to create a light coating; but be careful not to reduce it too much. To that end, don’t discard the pasta water after removing the pappardelle, you may need it to thin the dish when combining everything at the end (we did).
If you buy the prepackaged prosciutto, it is very thin and almost impossible to keep in one piece as you place in into the hot oil. It doesn’t really matter because in the end it gets crunched up anyway. Our mushroom mix consisted of oyster, cremini, and shiitakes. If unable to source pappardelle, fettuccine would be a comparable substitute.
We altered the amounts of a few ingredients. Instead of 12 ounces of pasta we decreased it to 8 ounces; and increased the prosciutto from 2 ounces to 4. These changes are noted in the list of ingredients below, however, you can decide what amounts work best for you.
Pappardelle with Mushrooms and Prosciutto
- ¼ cup plus 2 tablespoons olive oil
- 4 oz. thinly sliced prosciutto (about 6 slices)
- 1 lb. mixed mushrooms (such as chanterelles, maitake, oyster, cremini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 tsp. thyme leaves, plus more for serving
- Kosher salt, freshly ground pepper
- 1 cup chicken stock, preferably homemade
- 8 oz. pappardelle or fettuccine
- ⅓ cup heavy cream
- 2 Tbsp. unsalted butter
- 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.
- 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.
- If pasta sauce is thicker than prefered, add additional pasta water a 1/4 cup at a time, stirring well after each addition until desired consistency is achieved. 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.
Adapted from a recipe by Claire Saffitz for Bon Appétit