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Claire Saffitz's Creamy Mushroom-Prosciutto Pasta Recipe

Source: bonappetit.com

TL;DR

Claire Saffitz shares pasta recipe with mushrooms and prosciutto.
Key is reducing creamy mushroom sauce to lightly coat 12 oz pappardelle.
Yields 4 servings at 680 kcal each with crisp prosciutto topping.

The story at a glance

Bon Appétit publishes Claire Saffitz's recipe for pasta with mushrooms and prosciutto from September 20, 2016. It emphasizes perfecting the creamy mushroom sauce consistency for ideal coating on the pasta. The dish uses mixed mushrooms, prosciutto, shallots, and thyme for rich flavor.

Key moments & milestones

Heat oil, crisp 2 oz prosciutto slices for about 5 minutes, drain on paper towels.
Brown 1 lb mixed mushrooms in remaining oil for 5-8 minutes, add shallots and thyme for 2 minutes.
Simmer with 1 cup chicken stock until reduced to thin layer, 5-7 minutes.
Cook 12 oz pappardelle al dente, transfer to pot with 1 cup pasta water and half prosciutto.
Add ⅓ cup heavy cream and 2 Tbsp butter, toss until coated, 2-3 minutes total.

Signature highlights

Mushrooms: 1 lb mixed types like chanterelles, maitake, oyster, crimini, shiitake, torn bite-size.
¼ cup + 2 Tbsp olive oil total; first for prosciutto, rest for mushrooms.
Pasta cooked 3 minutes less than package for al dente finish after saucing.
Season with kosher salt, pepper, thyme leaves; finish with more thyme and prosciutto crumbles.
Nutrition per serving: 680 kcal, 36g fat, 70g carbs, 18g protein, 460mg sodium.

Key quotes

"Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much."[[1]](https://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto)

Why it matters

Creamy mushroom pastas balance quick cooking with restaurant-quality sauce technique. Home cooks get precise steps for 4 servings using accessible ingredients like prosciutto and mixed mushrooms. Watch for Bon Appétit updates on Claire Saffitz recipes.