Creamy mushroom and asparagus pappardelle
From nuggle 16 years ago
- 12 minutes to make
- Serves 2
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. Read more • Baby spinach can also be substituted for the asparagus. If you are lucky enough to come across fresh morels, they would be fantastic here. See less
Ingredients
- 4 slices prosciutto shopping list
- 1 tablespoon olive oil shopping list
- 2 shallots, thinly sliced shopping list
- 150 g trimmed and cut asparagus spears shopping list
- 250 g cremini or brown mushrooms, cut into halves or quarters depending on size shopping list
- salt and freshly ground black pepper to taste shopping list
- 175 g pappardelle shopping list
- 30 g grated parmesan cheese shopping list
- Generous teaspoon thyme leaves shopping list
- 2 large eggs shopping list
- 1/3 cup mixture of chicken stock and cream, whatever ratio suits your taste shopping list
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.
The Rating
Reviewed by 2 people-
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.
dancegypsy67
in Nipomo loved it
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" It was excellent "