Often in this space, we call pasta “comforting.” It's a well-worn phrase for a bowl of carbs and cheese, but sometimes, pasta breaks through the comfort into excitement. Here, we're giving you umami bursts with mushrooms and crispy prosciutto brings the delightful crunch. Parmesan adds a nutty, cheesy flavor and the lovely little bow-ties, which culinarians call “farfalle,” but you and I can call “little bow-ties.” This is just the kind of excitement that'll comfort you on a chilly fall night.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Make the Garlic Bread
Halve French roll, if necessary.
Place roll on prepared baking sheet, cut side up. Drizzle with 2 tsp. olive oil and top with garlic.
Bake in hot oven until golden brown, 6-7 minutes.
While roll bakes, crisp prosciutto.
Crisp the Prosciutto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium heat with 1 tsp. olive oil. Add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to crisp prosciutto to high heat. Add 1 Tbsp. olive oil, mushrooms, and a pinch of pepper to hot pan. Stir occasionally until golden brown and tender, 6-7 minutes.
Add pasta, pasta cooking water, cream, Parmesan and prosciutto (reserve a pinch for garnish). Stir occasionally until thickened, 1-2 minutes.
Taste, and season with a pinch of salt and pepper if desired. Remove from burner.
Plate dish as pictured on front of card, garnishing with remaining prosciutto. Bon appétit!