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

• 2 tablespoons extra virgin olive oil
• 1/2 pound rigatoni, mezzi rigatoni, or ziti pasta
• 2 cups chicken stock
• 1 diced onion
• 4 cloves minced garlic
• 8 ounces chopped mushrooms (portobello or baby bella)
• 1/4 cup dry white wine such as chardonnay
• 1/4 cup heavy cream
• 3 ounces prosciutto, sliced into 1/2 inch strips
• 1/3 cup freshly grated parmesan cheese (and more for serving)
• 1 cup fresh baby spinach
• 1/4 teaspoon crushed red pepper flakes (optional)

Step 1: Sauté the Prosciutto

In a medium pan, heat 1 tablespoon of olive oil over medium-high heat.

Add the prosciutto and sauté for 2-3 minutes until it turns slightly crispy.

Remove the prosciutto from the pan and set it aside on a plate for later use.

Step 2: Cook the Onions, Garlic, and Mushrooms

In the same pan, add the second tablespoon of olive oil.

Sauté the onion and garlic for 4-5 minutes, until they become translucent.

Add the mushrooms and continue to sauté for an additional 1-2 minutes.

Lower the heat, and cover the pan with a tight-fitting lid to allow the mushrooms to sweat and release their liquid, approximately 3-4 minutes.

Step 3: Add and Reduce the Wine

Once the mushrooms have released their liquid, remove the lid and pour in the wine.

Allow the wine to simmer and reduce for about 2-3 minutes.

Stir in 1/4 teaspoon of salt and a sprinkle of red pepper flakes to enhance the flavor.

Step 4: Cook the Pasta in Broth

Add the chicken broth to the pan and then stir in your pasta of choice.

Bring the mixture to a boil, then reduce the heat to low and cover with the tight-fitting lid.

Let it simmer for 10-15 minutes, stirring the pasta every few minutes to prevent it from sticking to the pan, until the pasta is cooked through and the broth is absorbed.

Step 5: Incorporate the Cream and Spinach

Once the pasta is cooked, stir in the heavy cream and fresh spinach.

Continue stirring until the mixture is heated through and the spinach begins to wilt.

This should take just a couple of minutes.

Step 6: Finish the Dish

Turn off the heat and stir in the parmesan cheese along with the crispy prosciutto from earlier.

Mix well to combine all the flavors.

Before serving, sprinkle additional red pepper flakes for a touch of heat and more grated parmesan if desired.

Enjoy your savory creation!