Parpadelle Pasta with Creamy Mushroom Sauce + Prosciutto Dust


Parpadelle Pasta with Creamy Mushroom Sauce + Prosciutto Dust Yield: 4 Servings

Servings 4 Servings


  • Prosciutto Dust:
  • 5-6 thin slices of prosciutto
  • Mushroom Sauce:
  • 2 tablespoons extra virgin olive oil
  • 1 pound mixed wild mushrooms, sliced or torn into pieces
  • 6 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic cloves, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper, plus more to taste
  • 1 cup chicken broth or stock
  • ½ cup heavy cream
  • ½ cup Parmesan cheese
  • Pasta:
  • 12 ounces parpadelle or fettucine
  • salt for boiling water
  • 4 tablespoons butter or oil
  • 8-10 fresh sage leaves
  • 1 burrata cheese, torn into pieces for topping (optional)
  • ¼ cup Parmesan cheese, for topping (optional)


  • 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!