Categories: Pasta

Ingredients

• 1/4 cup plus 2 tbsp. olive oil
• 2 oz. thinly sliced prosciutto
• 1 lb. mixed mushrooms, torn into bite-size pieces
• 2 medium shallots, finely chopped
• 1 tsp thyme leaves, plus more for serving
• Kosher salt and black pepper
• 1 cup chicken stock
• 12 oz. pappardelle
• 1/3 cup heavy cream
• 2 tbsp. unsalted butter

Directions

1. 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.

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.

3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than directed.

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.

5. Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with salt and pepper.

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