Mushroom and Shallot Spaghetti with Crispy Prosciutto

Heat a large, nonstick skillet over medium to medium-high heat and, working with a few pieces at a time, crisp ham. Remove to cool and repeat. Break ham into pieces or slice into thin strips; reserve.
 
To skillet, add and heat oil, 2 turns of the pan. Add butter to oil and when it foams, add mushrooms and brown well, 10-12 minutes.

 
Bring a large pot of water to a boil for the pasta.
 
Add shallots and garlic to the browned mushrooms, season with salt, pepper and thyme. Stir 5-7 minutes, deglaze with wine. Add parsley and reduce heat. 
 
Season pasta water with salt and cook pasta to al dente. Add half a mug of starchy water to mushrooms, drain spaghetti and toss pasta in sauce to combine. Adjust seasoning and serve pasta in bowls topped with some crispy prosciutto, cheese and nuts.