🌚 Pasta with Mushrooms & Crispy Prosciutto 🐐
YIELD: 4 servings
SOURCE: Bon Appetit
INGREDIENT QUANTITY PROCEDURE
  1. 1 Start boiling pasta water.
pappardelle
12 oz
  1. 2 Cook until extremely al dente (~3 minutes less than package directions).
prosciutto, torn
6 oz
  1. 3 In a dutch oven, crisp prosciutto in a single layer over medium heat.
  2. 4 Transfer to paper towel.
olive oil
olive oil
  1. 5 Cook mushrooms over high until dark and tender (~5-8 minutes).
  2. 6 Reduce heat to medium-low.
mixed mushrooms, sliced
1 lb
shallots, finely chopped
2
  1. 7 Add to mushrooms, cook until softened (~2 minutes).
salt & pepper
chicken stock
1 cup
  1. 8 Simmer for 5-10 minutes, until a thin layer coats the bottom of the pot.
  1. 9 Transfer pasta and 1cup cooking liquid to dutch oven.
  2. 10 Add half of prosciutto.
  3. 11 Increase heat to medium.
  4. 12 Toss constantly until pasta is desired dente & liquid thickens (~2 minutes).
heavy cream
0.333 cup
  1. 13 Toss to combine.
  2. 14 Cook for ~1 minute.
butter
2 tbsp
  1. 15 Toss to combine, until melted.
  1. 16 Top with remaining cwispy prosciutto.
SCALING: