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 pasta to create a light coating; be careful not to reduce it too much.
Ingredients
4 Servings
¼
2
1
2
1
1
12
⅓
2
Preparation
Step 1
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.
Step 2
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.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Step 4
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.
Step 5
Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
Nutrition Per Serving
How would you rate Pasta With Mushrooms and Prosciutto?
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Reviews (80)
Back to TopFlavor great, mushrooms give a nice earthy touch
John in Cherry Valley IL
Cherry Valley
5/17/2024
Very easy to follow and tastes really good!!
Marie
Queens, New York
12/2/2023
One of the best pasta dishes I have ever made. My wife said that I could make anytime I wanted to - that is a real compliment for the recipe!, I definitely would recommend low-sodium stock. Better for your health and no impact on taste
MN in NYC
New York, NY
11/29/2023
Amazingly good and simple! Made it for friends that are fellow foodies and it definitely impressed!
GoodfoodDC
Arlington, VA
4/26/2022
This is one of my favorite recipes to make! I have made it twice already, and I will definitely be making it again. The wider variety of mushrooms that you can find, the more interesting and delicious the plate will be! The mix of mushrooms I had included enokitake, and while not listed in the suggestions in the recipe, I thought it made the plate more texturally and visually interesting. The papardelle pasta is extremely good, and the wide noodles carry so much flavor in each bite, moreso than fettucini; if you are able to find this pasta, you won't regret using it! I also added more shallots because it really enhanced the flavor the second time I made the dish, and I would make sure to use low-sodium options throughout the recipe; if not, this dish can quickly become very salty (I made the mistake of using salted butter and regular chicken stock). You can always add more salt at the end if need be. Amazing recipe, one of my favorites.
John
Montréal, QC
1/17/2022
Absolutely delicious! I used maitake, oyster, and baby Bella mushrooms. The key to not having a bland flavor in pasta is reducing the sauce correctly. *hint hint to that one poor reviewer* everything about this was delicious and we all devoured it. The ONLY thing I would change is adding a squeeze of lemon to the sauce. Other than that it was perfect. Fairly easy to throw together.
Madison
Redding, ca
11/18/2021
Very very good! The only change I made was to crisp the proscuitto in the oven (375 for 12-15 min) instead of frying it. Kept it's crispiness when added to the pasta and was amazing sprinkled on top. Otherwise, wonderful recipe - good enough for company.
Mindy847
Dallas, TX
10/28/2021
I absolutely loved this recipe! In the beginning I was a bit hesitant about the recipe because of one reviewer, but I’m happy that I made the decision to make this dish. I added garlic, more prosciutto and I used rigatoni pasta instead. I added a little bit more cream as well. I also used baby Bella mushrooms instead as I couldn’t find the others. I think some freshly grated Parmesan cheese on top would be a great touch! Definitely making this again. It’s a winner and full of flavor. Not bland at all.
Blair Banks
10/27/2021
First made this in 2019, and have made it several times since then. It is one of my favorite pasta recipes, with it's richness, depth of flavor and wonderful texture from all the different mushrooms.
Charles
Houston
10/13/2021
I did not have proscuitto so I used what I had on hand... bacon. I had also just finished rolling out fresh pasta so that is what I used. I followed the recipe precisely and at the end I crumbled some aged parmeson cheese on the top. It was absolutely fabulous! I am saving this recipe and will make it again, thank you!
Jackie
Kentucky
8/15/2021
I rarely post a review. But, this recipe was absolutely awesome!! My husband is not a fan of mushrooms, but he liked it as well. I added a little Mizithra cheese on top, and it was absolutely delicious!! I highly recommend this recipe!!
Anonymous
Louisville, ky
3/17/2021
Love it! Easy to prepare and have a good taste, delicious
Olga
Canóvanas, Puerto Rico
3/17/2021
Fantastic--easy to throw together and tastes like so much more effort than was required.
Anonymous
Dallas TX
12/29/2020
Outstanding! I've made it twice bot were perfect.
RonP
Reston, VA
12/21/2020
Yum! Goes into the bucket with our Mushroom Risotto and other mushroom recipes, into the standard rotation.
Ron P
Reston, VA
12/7/2020