Creamy Prosciutto And Mushroom Pasta
This pasta came together by chance, but it turned out to be one of the best dishes ever! Crispy prosciutto is a game changer – wafer-thin, perfectly crisp, and absolutely irresistible. You need to try it! This recipe strikes the perfect balance between comfort and elegance, making it ideal for cozy weeknight dinners or special occasions.
Ingredients
- 100g Prosciutto
- 300g White Mushrooms, Crushed with Your Hands
- 1 Onion, Finely Chopped
- 6 Cloves Garlic, Thinly Sliced
- 400g Pasta (I Used Mafalda Corta)
- 300ml Chicken Stock
- 100ml Double Cream
- 100g Parmesan
Step 1
Drizzle some oil into a pan and lay the prosciutto in a single layer. Cook for a few minutes on each side until it's super crispy, then set it aside. (I used butter in the video, but it burned, so stick with oil!)
Step 2
Add the onions to the pan with the prosciutto fat and cook for 5 minutes, making sure to scrape up all the browned bits from the bottom for extra flavor.
Step 3
Add the mushrooms to the pan and cook for 10 minutes until they begin to brown and crisp up. Meanwhile, halfway through cooking the mushrooms, drop the pasta into boiling (unsalted) water and cook for 5 minutes.
Step 4
Stir in the garlic with the mushrooms and cook for 2 minutes. Then add the half-cooked pasta to the pan. Pour in 300ml of chicken stock and let it simmer, adding pasta water as needed to create a thick sauce while the pasta finishes cooking.
Step 5
Finish off the pasta by stirring in the double cream, parmesan, and plenty of freshly cracked black pepper.
Step 6
Crumble in half of the crispy prosciutto and mix it into the pasta. Serve with the remaining prosciutto on top and a sprinkle of extra parmesan.
