Better Than Take-Out! Mushroom Prosciutto Pasta Recipe - Glen & Friends Cooking - Not Italian Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice prosciutto thinly, or chop it into smaller pieces if desired.

Heat a large skillet over medium-high heat and add about 3 tablespoons of olive oil until shimmering.

Add the prosciutto to the skillet and fry until crispy, then remove and set aside.

Add sliced shallots to the skillet and cook briefly until they soften.

Add a variety of mushrooms to the skillet and cook until they release their liquid.

Season the mushrooms with black pepper and add chicken stock and white wine for acidity.

Let the mixture simmer until most of the liquid is gone, adding fresh thyme leaves.

Boil salted water in a separate pot and add bowtie pasta, stirring to prevent sticking.

Once the pasta is nearly cooked, drain it and reserve about a cup of the cooking liquid.

Combine the pasta with the mushroom mixture, adding the reserved cooking liquid to thicken the sauce.

Mix in half to two-thirds of the crispy prosciutto and pour in heavy cream, stirring well to combine.

Serve the pasta topped with remaining prosciutto and grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens