This mushroom sauce pasta is packed with flavour. The mushroom sauce is mostly that – mushrooms,; the cream in the sauce is a relatively small component of the entire dish. So you could just barely call it a Mushroom Cream Sauce pasta recipe. We used our home cured prosciutto, but any cured pork like pancetta, guanciale, or bacon will bring the flavours we’re looking for. This is a quick weeknight pasta recipe, using just a few simple ingredients. We use bowtie pasta, but any pasta shape could be used in this recipe.
30 mL (2 Tbsp) olive oil
85g (3 ounces) thinly sliced prosciutto
500g (1 pound) mixed mushrooms, chopped
2-3 shallots, finely chopped
2-3 sprigs of thyme
Salt and pepper to taste
250 mL (1 cup) chicken stock or broth
500g (1 Lb) bow tie pasta or similar
175 mL (¾ cup) 35% heavy cream
Heat oil in a large Dutch oven and fry prosciutto until just starting to brown.
When browned, remove from pan and set aside.
Add the shallots and mushrooms to the pan, and cook while stirring until they’ve lost their moisture.
Add stock, thyme, and season with pepper, bring to a simmer and cook until most of the liquid is gone.
Meanwhile, cook pasta in salted boiling water until just barely al dente.
Transfer pasta to the pot with mushrooms and stir in 1 cup pasta cooking liquid; toss constantly until pasta is cooked and liquid is slightly thickened.
Add half of the prosciutto back into the pot, along with the cream, and continue tossing, until pasta is coated.
Adjust seasoning if needed.
Crumble remaining prosciutto overtop and grate on some Parmesan.
How we made the prosciutto:
Prepping the hog leg:https://youtu.be/_QSjziczYYg
Making Prosciutto Crudo: https://youtu.be/x5udiB2e_0s
5 Month Update Video: https://youtu.be/qsOqjABpUOQ
The final tasting: https://youtu.be/yYcfwDzxclA
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welcome friends welcome back to the kitchen if you’ve been following along you know that we made an entire leg of prosciutto and i’ve got a little piece of it here and i’ve been working through different ways of using it in different dishes and so today we’re going to make a pretty straightforward simple pasta that is mostly mushrooms but flavored with the prosciutto
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