How to make it

  • Cook the prosciutto under a preheated broiler for about 3 minutes, until crisp and lightly golden. Set aside.
  • In a frying pan over medium high heat, sauté shallots in the olive oil for about a minute, or until beginning to turn translucent. Add mushrooms and asparagus, season sparingly with salt and pepper and cook for 6 minutes or until the vegetables are tender. Reduce the heat to low.
  • Meanwhile, cook pappardelle in a large pot of salted boiling water until just under al dente, or slightly less than package instructions. Drain, reserving 1/2 cup of the cooking water. Add the pappardelle to the vegetable mixture, turning to combine. The pasta will darken as it absorbs the olive oil and juices from the vegetables. Crumble in prosciutto. Turn off heat.
  • Whisk together parmesan cheese, eggs, thyme leaves, cream and chicken stock in a small bowl.
  • Working quickly, add the egg mixture to the pappardelle and toss to coat. Continue to stir until the eggs are cooked and slightly thickened; the sauce will thoroughly cling to the noodles. Add the reserved pasta water as necessary until the desired consistency is achieved. Season with additional pepper.

Reviews & Comments 3

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  • greekgirrrl 10 years ago
    Was this review helpful? Yes Flag
  • softgrey 10 years ago
    how did i miss this?...

    going to have to do this soon!..
    i have decided that papardelle is one of the most perfect foods ever so i'm looking for ways to make it at home now...

    can't wait now...


    Was this review helpful? Yes Flag
    " It was excellent "
    dancegypsy67 ate it and said...
    This was lovely! I recommend tasting your prosciutto - this is a very easy dish to over-salt. And I used white wine instead of stock.
    Was this review helpful? Yes Flag

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