Pasta with Caramelized Mushrooms and Crispy Prosciutto

Instructions

Bring a large pot of salted water to a boil.

Heat a large, high-sided sauté pan or skillet over medium heat. Add 2 prosciutto slices to the pan, in a single layer, and cook until they curl and are lightly browned underneath, 2 to 3 minutes. Flip prosciutto and cook until browned on the other side, 2 to 3 minutes more. Move prosciutto to a paper towel-lined plate and repeat with remaining 2 slices.

Pour 1 tablespoon of oil into the pan. Add half the mushrooms in a single layer (try to get as many cut-side down as you can), cook undisturbed until browned well on the bottom but not fully cooked, 3 to 5 minutes. Transfer to a plate. Add remaining tablespoon of oil to the pan and repeat with remaining mushrooms.

Meanwhile, add pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.

Once the second batch of mushrooms is browned on the bottom, return the rest of the mushrooms to the pan and add the garlic and thyme. Season with salt and pepper and cook, stirring once or twice, until mushrooms are fragrant and just tender, about 2 minutes more.

Pour wine into the pan and simmer. Using a wooden spoon, scrape up the browned bits on the bottom of the pan, until some but not all of the liquid has evaporated, about 30 seconds. Remove from heat.

When the pasta is ready, reserve 3/4 cup of pasta water using a measuring cup, then drain the pasta. Add pasta and reserved pasta water to the pan, bring to a simmer. Cook, tossing and stirring until pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from heat.

Break prosciutto into small pieces and stir half into the pasta. Serve garnished with remaining prosciutto and shaved Parmesan.

Mains