Pappardelle with Mushrooms & Prosciutto

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
  1. 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.
  2. Heat remaining 2 tablespoons of oil in same pot over high.
  3. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low.
  4. Add shallots and 1 teaspoon thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
  5. 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.
  6. 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.)
  7. Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
  8. Crumble half (3 slices) of prosciutto into pot.
  9. 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.
  10. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute.
  11. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
  12. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

26 responses to “Pappardelle with Mushrooms & Prosciutto

  1. This sounds soooo comforting Josette! 😍

  2. This plate looks absolutely divine!!! ❤

  3. Love the ingredients in your pasta dish. Warm and comforting for this time of year 🙂

  4. Congrats on your feature Josette! This looks like another prize winner and your photography is just gorgeous too!

  5. Josette an amazing combination of flavours!!

  6. Pappardelle is one of our very favorite noodles and the mushrooms with the prosciutto sound amazing!

  7. I don’t think it gets much better than mushrooms, prosciutto, and cream! love that top photo!

  8. This looks so warm and inviting Josette. I love mushrooms and all the other flavors in this dish.

  9. Everything about this dish just just screams comfort food! Congrats on the feature, too!

  10. I haven’t had Pappardelle in so long! This looks amazing 🙂

  11. Absolutely love pappardelle. This recipe sounds fantastic!

  12. jessicanadelson

    Yours looks better than the one on the cover of Bon Appetite!

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