Recipe

Creamy Mushroom And Asparagus Pappardelle Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year, 2 months ago Lighter than a traditional carbonara, but still retaining its charm, this pasta is a quick and satisfying weeknight meal.• I used a ratio of about 3 parts stock to 1 part 10% cream. Use whatever amounts, and butterfat content cream, that suits you.... More Prep:8m Cook:12m Servings:2	Nuggle
	eggs pasta italian cheesy salty easy

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Ingredients

4 slices prosciutto

1 tablespoon olive oil

2 shallots, thinly sliced

150 g trimmed and cut asparagus spears

250 g cremini or brown mushrooms, cut into halves or quarters depending on size

salt and freshly ground black pepper to taste

175 g pappardelle

30 g grated parmesan cheese

Generous teaspoon thyme leaves

2 large eggs

1/3 cup mixture of chicken stock and cream, whatever ratio suits your taste

Directions

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.

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Comments

dancegypsy67 1 year, 1 month ago 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.

softgrey 9 months ago said:
Omg...
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...

mmm....
can't wait now...

thanks!

x-softie