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Pasta with Mushrooms and Prosciutto

Claire Saffitz
  • minutes
  • Serves 4

INGREDIENTS

2 oz

Prosciutto

1 lb

Mushrooms, mixed

2

Shallots, medium

1 tsp

Thyme, leaves

1 cup

Chicken stock or low-sodium chicken broth

12 oz

Pappardelle or fettuccine

1

Kosher salt

3/8 cup

Olive oil

2 tbsp

Butter, unsalted

1/3 cup

Heavy cream