MUSHROOM-ASPARAGUS PAPPARDELLE

Mushroom-Asparagus Pappardelle image

Number Of Ingredients 10

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4 slices prosciutto
2 tablespoons olive oil
2 pieces shallots, thinly sliced
6 ounces asparagus spears, trimmed and cut into bite-size pieces
10 ounces crimini or other brown mushroom
6 ounces pappardelle
1/4 cup parmesan
1 teaspoon thyme leaves
2 pieces eggs, large
1/3 cup mixture of chicken stock and cream, whatever ratio suits your taste

Steps:

Cook the prosciutto under a preheated broiler for about 3 minutes, until crisp and lightly golden. Set aside.
In a frying pan over medium high heat, sauté shallots in the olive oil for about a minute, or until beginning to turn translucent. Add mushrooms and asparagus, season sparingly with salt and pepper and cook for 6 minutes or until the vegetables are tender. Reduce the heat to low.
Meanwhile, cook pappardelle in a large pot of salted boiling water until just under al dente, or slightly less than package instructions. Drain, reserving 1/2 cup of the cooking water. Add the pappardelle to the vegetable mixture, turning to combine. The pasta will darken as it absorbs the olive oil and juices from the vegetables. Crumble in prosciutto. Turn off heat.
Whisk together parmesan cheese, eggs, thyme leaves, cream and chicken stock in a small bowl.
Working quickly, add the egg mixture to the pappardelle and toss to coat. Continue to stir until the eggs are cooked and slightly thickened; the sauce will thoroughly cling to the noodles. Add the reserved pasta water as necessary