This dish was featured on the cover of the October issue of Bon Appetit. It spoke to me! 🙂
It was part of an article written to change the way pasta is typically cooked. Their secret to saucy, glossy, perfect pasta is to finish cooking the noodles in the sauce – with added pasta water. This pappardelle was creamy deliciousness topped with crispy prosciutto. Great.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used a combination of cut crimini and shiitake mushrooms as well as large shallots.
I’m sharing this dish with my friends at Angie’s Fiesta Friday #141 this week, co-hosted by Julianna @Foodie on Board and Zeba @Food for the Soul. I was honored to have my Weeknight Fancy Chicken and Rice post featured this week too! Yay!
Yield: Serves 4
- 6 tablespoons olive oil
- 2 ounces (6 slices) thinly sliced prosciutto
- 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), cut into bite-size pieces (I used 1/2 pound crimini and 1/2 pound stemmed shiitake mushrooms)
- 2 large shallots, finely chopped
- 1 teaspoon fresh thyme leaves, plus more for serving
- coarse salt and freshly ground pepper
- 1 cup chicken stock
- 12 ounces pappardelle (or fettuccine)
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- Heat 4 tablespoons of 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 3 to 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 tablespoons of 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 teaspoon 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. (I cooked mine just short of 3 minutes.)
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
- Crumble half (3 slices) 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. Be careful not to cook down too much or the pasta will become too dry.
- 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.
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