Name: Pasta With Mushrooms and Prosciutto
Yield: 4 Servings
Ingredients: ¼ cup plus 2 tablespoons olive oil; 2 ounces thinly sliced prosciutto (about 6 slices); 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces; 2 medium shallots, finely chopped; 1 teaspoon thyme leaves, plus more for serving; Kosher salt, freshly ground pepper; 1 cup chicken stock or low-sodium chicken broth; 12 ounces pappardelle or fettuccine; ⅓ cup heavy cream; 2 tablespoons unsalted butter

Michael Graydon & Nikole Herriott

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.

Recipe notes