One-pan mushroom truffle rigatoni with crispy prosciutto
SAM THE COOKING GUY · ♥ 4.2K likes · 78.2K views · 14 min video
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Ingredients
Method
Techniques
- prosciutto
- creminis
- oyster mushrooms
Lay prosciutto as flat as possible on parchment on a pan, cover with parchment and a second pan, and bake at 375 for 15 to 20 minutes, until crispy.
- shiitakes
Stem and slice the creminis and shiitakes evenly; pull the oyster mushrooms off most of their base and separate.
- butter
- olive oil
- yellow onion
- salt
- pepper
- fresh thyme
- garlic
- ½ cup vermouth
- 12 oz rigatoni
Melt butter with olive oil; add sliced yellow onion, then the mushrooms, and cook seven or eight minutes until soft and they give off their liquid; season with salt, pepper and fresh thyme.
Cook until the pooling liquid is gone, then add garlic with a little olive oil.
- chicken broth
- 1 cup heavy cream
Add chicken broth, a cup of heavy cream and the rigatoni, making sure it is covered; simmer about 10 to 13 minutes, stirring every couple of minutes and pushing pasta under the liquid.
- parmesan
- truffle oil
With a little liquid left, stir in good parmesan, then a little truffle oil, tasting; top with more parmesan and the crispy prosciutto.
Parmesan, truffle oil and prosciutto