Creamy Mushroom Pasta with Crispy Prosciutto

A close up of pasta with mushrooms and bacon

Creamy Mushroom Pasta with Crispy Prosciutto


  • 2 tablespoons extra virgin olive oil
  • 5-6 thin slices of prosciutto
  • 4 tablespoons butter
  • 1 pound mixed mushrooms, sliced or torn into pieces
  • 4 cloves garlic cloves, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • ¼ teaspoon cracked black pepper, plus more to taste
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • ½ cup heavy cream
  • ¼ cup Parmesan cheese, for topping, plus more to taste
  • 12 ounces parpadelle or fettucine


  • Heat olive oil in a large pan, over medium-high heat. Cook prosciutto for 2 minutes per side, or until crispy. Remove from pan, and place on a paper-towel lined plate. Set aside.
  • In the same pan used to cook the prosciutto in, add butter and melt. Add the mushrooms and cook undisturbed for 3 minutes, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add garlic, thyme, and season with black pepper. Cook 2-3 minutes until garlic is fragrant but making sure it does not burn. Add broth and reduce heat to low. Bring to a simmer and cook 3-4 minutes. Slowly add cream and parmesan cheese and continue to cook until sauce has slightly thickened 4-5 minutes.
  • Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain.
  • Combine the cooked pasta with mushroom sauce. Top with crispy prosciutto and crispy and parmesan. Serve immediately. Enjoy!