Recipes Pasta with Mushrooms and Prosciutto 11 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: The Best Brand of Tortilla Chip for Your Favorite Nacho Recipe admin February 7, 2022 New Recipe: The easy, chocolate-packed cake everyone is baking after watching HBO’s new Julia Child series admin April 4, 2022 New Recipe: Clodagh McKenna divides viewers with behaviour admin April 6, 2021 New Recipe: 10 delicious polenta recipes, from scallops to cherry blossom cake | Italian food and drink admin March 17, 2021 New Recipe: PEBBLES Cereal Is Releasing A Birthday Cake Cereal To Celebrate Its 50th Birthday admin April 2, 2021 New Recipe: Baileys, Jameson and plenty of greens: 5 of our favorite St. Patrick’s Day recipes admin March 18, 2022 About The Author More from this Author One Response BushyEyes October 29, 2021 This pasta with mushrooms and prosciutto is a smoky, spicy, rich, and easy pasta dinner recipe that is perfect for any day of the week Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 5 Calories: 587kcal ### Equipment * Wide pot * Large pot * Colander ### Ingredients * 4 ounces prosciutto small-diced * 16 ounces medium shells 1 cup pasta water reserved * 3 tablespoons butter * 8 ounces cremini mushrooms scrubbed and sliced * 1 teaspoon smoked paprika * 1/2 teaspoon crushed red pepper more or less to taste depending on heat tolerance * 1/2 cup heavy cream * 1/2 cup fresh parsley minced; plus more for serving * 3 ounces fresh arugula * Salt and pepper to taste ### Instructions #### Cook the prosciutto: * Place the prosciutto in a cold, wide pot. Turn the heat to medium and allow the fat to render for about 5–7 minutes until the prosciutto is crispy and golden brown. Use a slotted spoon to remove the prosciutto from the pot and transfer it to a bowl. Leave the pot on medium heat. #### Cook the pasta: * Bring a large pot of salted water to a boil. Add the shells and cook until al dente. Scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta and set it aside. *Note: Try to time this so that the pasta finishes cooking as the mushrooms finish sautéing.* #### Sauté the mushrooms: * Melt the butter into the prosciutto fat. Once bubbly, add the mushrooms and cook for 7–9 minutes until golden brown all over—season with salt and pepper. #### Bloom the spices: * Sprinkle the smoked paprika and crushed red pepper and let it sizzle for about 45 seconds. Toss the mushrooms with the spices. #### Simmer the sauce: * Pour in the pasta cooking water and bring to a boil. Allow the sauce to boil for 3–4 minutes until reduced. Reduce heat to a hard simmer and pour in the heavy cream. Simmer for 10 minutes or until reduced and thickened—taste and season with salt and pepper. #### Finish the sauce: * Add the minced parsley and arugula and toss with the sauce. Add the pasta and reserved cooked prosciutto and toss to coat with the sauce for 1–2 minutes—taste and season with salt and pepper. #### To serve: * Divide the cooked pasta between bowls and garnish with more parsley if you like. Enjoy! ### Nutrition Calories: 587kcal | Carbohydrates: 71g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 234mg | Potassium: 517mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1330IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 2mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.