Creamy Morel and Prosciutto Pasta
Creamy Morel and Prosciutto Pasta
Ingredients
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups hot water
- 2 tablespoons olive oil
- 4 ounces prosciutto, thinly sliced, cut into 1/2-inch pieces
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 12 ounces fettuccine
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the dried morel mushrooms in a small bowl and pour the hot water over them. Let them rehydrate for 15 minutes. Once softened, remove the morels with a slotted spoon, reserving the soaking liquid. Rinse the morels gently to remove any grit, then roughly chop them.
⏱️ 15 min
- 2
While the morels are rehydrating, bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the prosciutto and cook until crispy, about 3-5 minutes. Remove the crispy prosciutto with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 5 min
- 4
Add the minced shallot to the skillet and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min
- 5
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min
- 6
Strain the reserved morel soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment. Add the strained liquid and the chopped rehydrated morels to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Add the heavy cream to the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 3 min
- 8
While the sauce is simmering, cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min
- 9
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 10
Add the drained fettuccine to the skillet with the sauce. Toss well to coat the pasta. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 11
Serve immediately, garnished with the crispy prosciutto and additional grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Morel and Prosciutto Pasta
- 1/2 ounce dried morel mushrooms
- 1 1/2 cups hot water
- 2 tablespoons olive oil
- 4 ounces prosciutto, thinly sliced, cut into 1/2-inch pieces
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped
- 12 ounces fettuccine
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the dried morel mushrooms in a small bowl and pour the hot water over them. Let them rehydrate for 15 minutes. Once softened, remove the morels with a slotted spoon, reserving the soaking liquid. Rinse the morels gently to remove any grit, then roughly chop them.
⏱️ 15 min - 2
While the morels are rehydrating, bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the prosciutto and cook until crispy, about 3-5 minutes. Remove the crispy prosciutto with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 5 min - 4
Add the minced shallot to the skillet and cook until softened and translucent, about 2-3 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min - 5
Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min - 6
Strain the reserved morel soaking liquid through a fine-mesh sieve or coffee filter to remove any sediment. Add the strained liquid and the chopped rehydrated morels to the skillet. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Add the heavy cream to the skillet and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
⏱️ 3 min - 8
While the sauce is simmering, cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
⏱️ 10 min - 9
Remove the skillet from the heat. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 10
Add the drained fettuccine to the skillet with the sauce. Toss well to coat the pasta. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 11
Serve immediately, garnished with the crispy prosciutto and additional grated Parmesan cheese, as desired.
⏱️ 1 min