Tasty Pasta with Prosciutto and Mushrooms

If you ask me, pasta with prosciutto and mushrooms is one of those perfect comfort food combinations.

This Italian-inspired dish brings together silky pasta and earthy mushrooms in a simple but satisfying way. The salty prosciutto adds just the right touch, while garlic and herbs create a classic aroma that fills the kitchen.

Everything comes together in one pan, making it ideal for busy weeknight cooking. A touch of cream and Parmesan cheese ties all the flavors together, creating that restaurant-style pasta dish we all crave.

It’s the kind of meal that works just as well for a casual family dinner as it does for having friends over, and it never fails to make everyone happy.

What Kind of Mushrooms Should I Use?

While this recipe calls for portobello or baby bella mushrooms, you’ve got plenty of options to work with here. Baby bella (also called cremini) mushrooms are actually just young portobellos, and they both have a nice meaty texture and rich, earthy flavor that works great in pasta dishes. Regular white button mushrooms can work too – they’re actually the same species as portobellos, just picked earlier! For something a bit different, try mixing in some shiitake mushrooms, which add a nice savory punch. Just make sure whatever mushrooms you choose are firm and dry, without any slimy spots, and give them a quick wipe with a damp paper towel instead of washing them under water.

Options for Substitutions

This pasta dish is pretty adaptable and here’s what you can swap if needed:

• Pasta shape: While the recipe calls for rigatoni or ziti, you can use any medium-sized pasta that can hold sauce well – penne, fusilli, or even farfalle would work great here.
• Mushrooms: Don’t have portobello or baby bella? Regular white button mushrooms work just fine. You could even try shiitake or oyster mushrooms for a different flavor profile.
• Prosciutto: If prosciutto isn’t available, try using pancetta (cook it first) or even regular bacon (cook and crumble it). For a less expensive option, good quality ham will do in a pinch.
• Heavy cream: Half-and-half can work instead of heavy cream, though the sauce won’t be quite as rich. For a lighter version, try using whole milk mixed with a bit of cornstarch to thicken.
• White wine: No wine? Use extra chicken stock plus a splash of white wine vinegar or lemon juice to add that touch of acidity.
• Spinach: Baby spinach can be swapped with regular spinach (chopped), arugula, or even kale (though you’ll need to cook it a bit longer).
• Parmesan: While fresh parmesan is best here, you could use pecorino romano or grana padano as alternatives. Pre-grated cheese will work too, though the texture won’t be quite the same.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking this pasta dish is overcooking the mushrooms – they should be seared on high heat until golden brown rather than slowly cooked, which can make them rubbery and release too much water. Adding the prosciutto too early is another common error – it’s best to add it near the end of cooking to preserve its delicate texture and prevent it from becoming tough and overly salty. For the creamiest results, don’t skip the step of reserving some pasta water before draining – this starchy liquid helps create a silky sauce that perfectly coats each piece of pasta. When it comes to the wine, make sure to let it reduce properly before adding the cream, otherwise your sauce might end up too thin and won’t cling to the pasta properly.

What to Serve With Pasta with Prosciutto and Mushrooms?

This rich and savory pasta dish pairs perfectly with some simple sides that won’t compete with its wonderful flavors. A light arugula salad dressed with lemon juice and olive oil makes a great starter, cutting through the richness of the cream and prosciutto. For a veggie side, try roasted asparagus or broccolini with just a touch of garlic and olive oil – they’re simple enough to complement the pasta while adding some nice color to your plate. And don’t forget some warm, crusty Italian bread to soak up any extra sauce that’s left behind!

Storage Instructions

Keep Fresh: This pasta dish tastes great the next day! Place it in an airtight container and pop it in the fridge for up to 3 days. The mushrooms and prosciutto will continue to flavor the pasta, making it even more tasty. Just note that the spinach might soften a bit more over time.

Make Ahead: If you want to prep components ahead, you can cook the mushrooms and onions up to a day in advance. Store them in the fridge, then just warm them up when you’re ready to make the full dish. The pasta is best cooked fresh though, so I wouldn’t make that ahead of time.

Warm Up: To enjoy your leftover pasta, warm it gently in a pan over medium-low heat with a splash of cream or chicken stock to keep it from drying out. You can also microwave it in 30-second intervals, stirring in between. Add a sprinkle of fresh parmesan cheese before serving to bring back that fresh-made taste!

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

For the pasta:

• 1/2 lb rigatoni or ziti pasta
• 2 cups chicken broth

For the sauce:

• 4 cloves garlic (freshly minced for best flavor)
• 3 oz prosciutto (thinly sliced or diced)
• 1/4 cup dry white wine
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1/4 tsp crushed red pepper flakes
• 8 oz portobello or baby bella mushrooms (chopped into 1/4-inch pieces)
• 2 tbsp extra virgin olive oil (I use Barilla for this recipe)
• 1 onion (diced into 1/2-inch pieces)
• 1/4 cup heavy cream (adds richness and silky texture)
• 1 cup fresh baby spinach (optional but recommended for nutrition)

Step 1: Prep All Ingredients (Mise en Place)

• 1 onion
• 4 cloves garlic
• 8 oz portobello or baby bella mushrooms
• 3 oz prosciutto
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1 cup fresh baby spinach

Dice the onion into 1/2-inch pieces, mince the garlic, and chop the mushrooms into 1/4-inch pieces.

Slice or dice the prosciutto into bite-sized pieces.

Grate the Parmigiano-Reggiano cheese and measure out the spinach.

Having everything prepped and ready before you start cooking ensures smooth, uninterrupted workflow and prevents overcooking any components.

Step 2: Render Prosciutto and Infuse Pan with Flavor

• 1 tbsp extra virgin olive oil
• 3 oz prosciutto

Heat 1 tablespoon of olive oil in a large pan over medium-high heat.

Add the diced prosciutto and cook for 2-3 minutes, stirring occasionally, until it begins to crisp and release its savory fat.

Remove the prosciutto with a slotted spoon and set aside on a paper towel.

This rendered prosciutto fat flavors the pan beautifully for the next components.

I like to save this step for the beginning because it builds a rich flavor foundation without any extra ingredients.

Step 3: Sauté Aromatics and Build the Base

• 1 tbsp extra virgin olive oil
• 1 onion
• 4 cloves garlic
• 8 oz mushrooms
• 1/4 tsp crushed red pepper flakes

Add the remaining 1 tablespoon of olive oil to the pan with the prosciutto fat still clinging to it.

Add the diced onion and cook for 3-4 minutes over medium heat, stirring occasionally, until softened and beginning to turn golden.

Add the minced garlic and cook for another 30 seconds until fragrant.

Now add the chopped mushrooms and the crushed red pepper flakes, stirring to coat everything in the oil.

Cover the pan and cook for 3-4 minutes so the mushrooms release their moisture and begin to soften, then uncover.

Step 4: Deglaze and Add Pasta with Broth

• 1/4 cup dry white wine
• 2 cups chicken broth
• 1/2 lb rigatoni or ziti pasta

Pour the dry white wine into the pan, stirring to scrape up any flavorful browned bits from the bottom (this is called deglazing).

Simmer for 2-3 minutes to reduce the wine slightly and cook off the raw alcohol.

Add the chicken broth and the uncooked pasta directly to the pan, stirring to distribute the pasta evenly.

Bring to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 10-15 minutes, stirring every 2-3 minutes to prevent the pasta from sticking together.

The pasta will cook right in the sauce, absorbing all those flavors rather than being drained separately.

Step 5: Finish with Cream and Spinach

• 1/4 cup heavy cream
• 1 cup fresh baby spinach

When the pasta is tender and most of the liquid has been absorbed, stir in the heavy cream and fresh spinach.

Continue stirring for 1-2 minutes until the spinach wilts completely and the cream is fully incorporated into the sauce.

The cream adds a silky, luxurious texture while the spinach brings a pop of color and nutrition.

Taste the dish at this point and adjust seasoning if needed.

Step 6: Finish with Cheese and Prosciutto

• 1/3 cup grated Parmigiano-Reggiano cheese
• 3 oz prosciutto

Remove the pan from heat and stir in the grated Parmigiano-Reggiano cheese until fully melted and combined.

Add the reserved cooked prosciutto from Step 2 back into the pasta, folding it in gently.

I always turn off the heat before adding cheese to prevent it from becoming grainy or separating.

Divide the pasta between bowls and serve immediately with additional red pepper flakes and Parmigiano-Reggiano cheese at the table.