Creamy Morel and Prosciutto Pasta
Creamy Morel and Prosciutto Pasta
Ingredients
- 4 ounces fresh morel mushrooms, cleaned and halved or quartered if large
- 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
- 1/2 cup chicken broth
- 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
Bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min
- 2
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
- 3
Add the minced shallot to the skillet and cook until softened and translucent, about 2-3 minutes. Add the fresh morel mushrooms and cook for 3-5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min
- 4
Pour in the dry white wine and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min
- 5
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
- 6
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
- 7
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
- 8
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
- 9
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
- 4 ounces fresh morel mushrooms, cleaned and halved or quartered if large
- 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
- 1/2 cup chicken broth
- 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
Bring a large pot of salted water to a boil for the pasta.
⏱️ 5 min - 2
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 - 3
Add the minced shallot to the skillet and cook until softened and translucent, about 2-3 minutes. Add the fresh morel mushrooms and cook for 3-5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min - 4
Pour in the dry white wine and chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced by about half, approximately 3-4 minutes.
⏱️ 4 min - 5
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 - 6
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 - 7
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 - 8
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 - 9
Serve immediately, garnished with the crispy prosciutto and additional grated Parmesan cheese, as desired.
⏱️ 1 min