- Rachael Ray - https://www.rachaelray.com -

Mushroom and Shallot Spaghetti with Crispy Prosciutto

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Heat a large, nonstick skillet [2] 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 [2]. Add butter to oil and when it foams, add mushrooms and brown well, 10-12 minutes. 

Bring a large pot [2] 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.