Mushroom and Shallot Spaghetti with Crispy Prosciutto

by Rachael Ray Show Staff 9:00 AM, July 24, 2015

Aired July 24, 2015

Serves 4-6

1/3 pound sliced Prosciutto di Parma (thinly sliced but not shaved or it will be too thin to handle)
2 tablespoons olive oil, 2 turns of the pan
2 tablespoons butter
1 pound mixed or cremini mushrooms, thinly sliced
8 large shallots, peeled, halved and thinly sliced lengthwise
6 cloves garlic, sliced
3 tablespoons fresh thyme
1/2 cup dry white wine
1/2 cup packed flat-leaf parsley, chopped 
1 pound whole wheat spaghetti
Freshly grated Pecorino and/or Parmigiano-Reggiano cheese
1/2 cup walnut halves or peeled hazelnuts, toasted and chopped


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.