Prosciutto Dust:
Preheat the oven to 250° F. Line a baking sheet with foil or parchment paper.
Arrange the prosciutto slices in a prepared pan. Transfer to oven and cook until prosciutto is dried and crisp, about 45 minutes to 1 hour (depending on oven). Remove from oven. Once slices have cooled completely, place in a food processor or spice grinder and grind to a fine powder.
Mushroom Sauce:
Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the mushrooms. Cook undisturbed for 3 minutes, stir, and continue cooking until the mushrooms are caramelized 3-5 minutes. Reduce the heat to medium. Add the butter, shallots, garlic, and thyme; season with salt and pepper. Cook 2-3 minutes until garlic is fragrant but making sure it does not burn. Add broth/stock and reduce heat to low. Bring to a simmer and cook for 3-4 minutes. Slowly add cream and parmesan cheese and continue to cook until sauce has slightly thickened 4-5 minutes.
Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until al dente and drain.
Meanwhile, melt butter or heat oil in a heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl for about 40-50 seconds. Transfer sage to paper towels.
Serve pasta with mushroom sauce, prosciutto dust, and crispy fried sage leaves (crumbled or whole). Top with optional burrata cheese or extra parmesan. Enjoy!
