Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto

This Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto is Italian-inspired fall comfort food at its finest. Ready in just 20 minutes and only 8 simple ingredients required!


This heart-warming filling pasta recipe makes such a great weeknight meal for this time of the year. It’s the kind of comfort food I crave when the temperature drops and it’s just freezing out there.
This recipe is deliberately inspired by a traditional Italian pasta dish, tagliatelle alla boscaiola (literally woodman’s tagliatelle).
This classic Italian dish has many variations, one of my favourite versions includes wild mushrooms (or porcini), Italian sausage and fresh double cream.

I wanted to lighten things up a little, so I’ve swapped the sausage with crispy Parma prosciutto and made a creamy *dreamy* sauce with no cream or butter in sight. And wow, I couldn’t expect it to taste any better!

pasta with chanterelle preparation shot, mushroom sauce in a iron skillet and a wood spoon on the side.

This creamy pasta with chanterelle mushrooms features perfectly al dente bucatini pasta, coated evenly in a beautiful, velvety and creamy chanterelle mushroom sauce and topped off with crispy flavourful prosciutto.

Ingredient Tips For Creamy Pasta With Chanterelle

Beautifully comforting and ready in just 20 minutes, that’s just so much to love about this pasta. Since you only need a bunch of simple ingredients, try to get the best you can find, here are a few tips and recommendations.
Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto in cast iron skillet with a2 milk carton on the side, grey towel and chanterelle mushrooms in small wood board.MILK
For an incredibly rich sauce loaded with flavour, I prefer to use whole fresh milk. If you’d like to use semi-skimmed milk, please note that the sauce might be thinner and probably a bit on the bland side.
My favourite milk to use hands-down is a2 Milk™. If you haven’t tried it yet, a2 Milk™ is the only milk that comes from specially chosen cows that naturally produce only the A2 protein, and none of the A1 protein. Many people who drink a2 Milk™ (including me!) say they love the difference!

PASTA
You can use any kind of pasta you like, but try to opt for bronze-cut pasta, as it has a more rustic texture and flavour. I love pairing bucatini pasta with this kind of creamy sauces. Similar to the spaghetti, this unique pasta shape is thicker with a hole running through the centre, which means bucatini get coated and filled with sauce, for the ultimate creamy pasta experience!

PROSCIUTTO
The unique smoky and sweet flavour combination of crispy Parma prosciutto brings this pasta to the next level. I like to get the prosciutto from the deli and not the pre-packaged, it tastes better and most of the time happens to be cheaper.

MUSHROOMS
Umami-packed, nutty and meaty chanterelles are my go-to mushrooms when making this pasta. You can also use porcini, or a mix of wild mushrooms of your choice for extra umami flavour.

How To Make This Creamy Pasta With Chanterelle

Making this creamy pasta with chanterelle is also really easy and delivers a hearty meal on the table with no fuss at all. Whilst your pasta cooks, you simply need to sauté the mushrooms, then sprinkle with flour, and gently stir in the milk and continue to simmer until your sauce reaches a creamy velvety drool-worthy texture.

Make sure to drain the pasta al dente, and toss it together with the mushroom sauce (you may need to add a bit of pasta cooking water for extra creaminess), then top it off with crispy prosciutto and fresh parsley, and serve piping hot.

This creamy pasta with chanterelle mushrooms and crispy prosciutto is truly the perfect option for a quick and cosy autumn dinner – Nothing beats a big bowl of hearty umami-loaded creamy pasta that comes together in just about 20 minutes!
Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto in cast iron skillet with a grey towel covering the handle

Don’t forget to check out more Italian recipes to try at home -Buon appetito!

**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**

creamy pasta with chanterelle mushrooms and crispy prosciutto, close up.

Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto

This Creamy Pasta with Chanterelle Mushrooms and Crispy Prosciutto is Italian-inspired fall comfort food at its finest. Ready in just 20 minutes and only 8 simple ingredients required!

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Ingredients

  • 350
    gr
    bucatini pasta
    (2 oz)
  • 280
    gr
    280 g chanterelle mushrooms
    (10 oz)
  • 3
    tbsp
    60 ml extra-virgin olive oil
  • 1
    shallot
    finely minced
  • Sea salt and freshly-cracked black pepper
  • 1
    tbsp
    all-purpose flour, sifted
  • 85
    ml
    85 ml fresh whole a2 Milk
    ( 1/3 cup)
  • 4
    Parma Prosciutto thin slices
    roughly chopped
  • 2
    tbsp
    fresh parsley leaves, finely minced

Instructions

  1. Bring a large pot of water to a boil.

  2. Lightly salt the boiling water, fold in the pasta and cook until al dente, according to package directions, about 8 minutes. Remove 1/4 cup (60 ml) of pasta cooking water from the pot and set aside.

  3. Heat 2 tbsp of extra-virgin olive in large pan over medium-low heat, add the shallot and cook until it begins to turn golden, adding a bit of warm water if necessary.

  4. Fold the mushrooms into the pan and sautée for 5 minutes over a medium-high heat, or until cooked through, then season with sea salt and black pepper to taste.

  5. Sprinkle the mushroom mixture with sifted flour, then pour the warm milk in and gently stir all ingredients together. Continue to cook until the sauce thickens, about 2 minutes, then season with freshly-grated nutmeg, sea salt and black pepper to taste, and remove the pan from the heat.

  6. Heat 1 tbsp of olive oil in a small pan over medium-low heat, add the chopped prosciutto and cook, stirring occasionally, until crispy, about 2 minutes. Remove from the pan using tongs and arrange the prosciutto on a dish covered with kitchen paper, then cover and set aside.

  7. Drain the pasta al dente, add it to the pan with the chanterelle mushroom sauce, pour the reserved cooking water, and return to the heat. Cook until the sauce is velvety and creamy, about 2 minutes, tossing to combine all the ingredients.

  8. Remove the pan from the heat, and stir in the crispy prosciutto and parsley. Sprinkle with freshly-cracked black pepper and serve.

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

**This post is sponsored by a2 Milk™. I truly recommend this brand and I’m really proud to collaborate with their team. Thank you for supporting the brands that support The Petite Cook!**



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