- Olive Oil
- Ground Pepper
So here I have a pound of mixed mushrooms now I like mushrooms because they’re quick cooking. They’re easy to prep I don’t even have to use my knife for this part just turn them into bite-sized pieces. Okay all my mushrooms were prepped it came together pretty fast. Now everything else happens over at the stove this is 16 cups of water. I add a lot of salt maybe for this amount of water up to 1/4 cup. So I have my Dutch oven under medium-high heat and a quarter cup of olive oil. The first thing is I will crisp my prosciutto. I’m going to lay that down in a single layer when the prosciutto is crisp. I’ll transfer to the plate to drain. You see the prosciutto has shrunk quite a bit and it’s starting to crisp and hold its shape like bacon prosciutto will crisp up as it cools.
So I can see from the color, it’s starting to take on a slightly darker color. Now even all of that fat in a skillet. I’m going to add my mushrooms it looks like a lot of mushrooms. But they also shrink quite a bit. I want this over pretty high heat because I want to immediately start to brown the mushrooms. I want to let them cook more or less on disturb. So they start to take on color. So it’s only been a minute or two and the mushrooms are already shrinking quite a bit. I didn’t add quite all of them to begin with because I didn’t want to crowd them too much. I want to avoid steaming which would prevent browning so ingo the rest and I’m not adding salt at this pace. Because I don’t want to draw out water from the mushrooms. Before they take on color the mushrooms are really nicely browned and tender.
It’s time to add two medium chopped shallots and 1 teaspoon of picked thyme leaves the goal here is to let the shallot cook out and wait till it gets translucent. Now I’m finally going to season so some freshly ground pepper and some salt. Now it’s time to add one cup chicken stock so at this point my feet is basically on medium and I want to let this simmer until there’s just a very thin layer of fat coating the bottom while my sauce is reducing a bit. I will add the pasta this is dried pappardelle which isn’t always the easiest thing to find very often you see it fresh. I like to clean dried pasta at home, because it gives you a chance to infuse the pasta with the flavors of the sauce. So all in at once and I’m going to finish cooking the pasta in the sauce. So I’m going to under cook my pasta by several minutes these noodles are about two minutes out from being al dente. This is what I want to transfer them into my sauce and adding a cup of pasta water to help finish it.
This is the stage where you can be tasting every minute or so to see the doneness of the noodle. I think we’re about done, I’m going to taste the noodles to see yep. I don’t want to cook them any more than this. So now I’m going to add the cream. If you boil cream too hard it can break. So you’ll get something that looks a little bit greasy. I don’t want that I’m just going to cook it enough until the sauce produces slightly and all the noodles are coated. I’m going to crumble in half of the prosciutto. You can see it got really crispy just crumbling this in my hands. I like having the crunchy component kind of scattered throughout the pasta. So you get some in every bite.
5So now I’m going to kill the heat and this is something else I do every time. I cook pasta I finish no matter what with a little bit of butter, the butter makes for a really glossy luxurious pasta and it kind of tightens up the sauce a little bit. So that it coats every bit of pasta everything’s done. I’m going to plate it over at the table the sauce really benefits from like a minute rest or so. Then it just does a better job putting all the noodles more crumbled prosciutto on top and then because we had some in the sauce already for a final bit of brightness some fresh thyme leaves.