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Mushroom & Truffle Pasta with Crispy Prosciutto
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Mushroom & Truffle Pasta with Crispy Prosciutto

Mushroom & Truffle Pasta with Crispy Prosciutto

My neighbor Matt tasted this when we shot it, and immediately asked for the recipe - it feels very special. And yes people will gripe because I use truffle oil, but that doesn't bother me in the slightest. Feel free to leave it out, but I think it's perfect here.

Serves 4-5

Ingredients

  • 4-6 slices prosciutto
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 12 ounces mixed mushrooms, sliced - cremini, shiitake or whatever you like
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • Salt and black pepper
  • 4 garlic cloves, minced
  • ½ cup vermouth, or dry white wine
  • 3 ½ cups chicken broth
  • 1 cup heavy cream
  • 12 ounces penne pasta
  • 1 cup grated parmesan cheese, plus a little extra for serving
  • A light drizzle of truffle oil
  • Fresh parsley for serving

Directions

  1. Heat oven to 375
  2. Put prosciutto on a parchment-lined sheet pan, and bake 10 to 14 minutes until crisp - cool on a rack, it will crisp more as it cools
  3. In a large pot, melt the butter & oil over medium heat, add the onion, mushrooms, thyme, salt and pepper to taste
  4. Cook until the mushrooms release their liquid and start to brown, add the garlic and cook 30 seconds, then add the vermouth or wine - let it reduce by about half
  5. Add the broth & cream and pasta, stir well to combine
  6. Simmer 10 to 12 minutes, stirring occasionally so nothing sticks, until the pasta is tender and the sauce is glossy and thick (if it tightens up too fast, add a splash of broth)
  7. Stir in the parmesan and the truffle oil – start with maybe ½ teaspoon, then add more if you want
  8. Taste and adjust seasoning
  9. Serve with extra Parmesan, the prosciutto crumbled over the top and some chopped parsley

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