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.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Halve mushrooms, then cut into ½" slices.
Make the Garlic Bread
Halve French roll, if necessary.
Place roll on prepared baking sheet, cut side up. Add 2 tsp. olive oil and garlic.
Bake in hot oven until golden brown, 6-7 minutes.
While bread bakes, crisp prosciutto.
Crisp the Prosciutto
Line a plate with a paper towel.
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, 3-4 minutes.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Cook the Mushrooms and Make Sauce
Return pan used to crisp prosciutto to high heat. Add 1 Tbsp. olive oil, mushrooms, and 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 of each for garnish) to pan. Stir occasionally until thickened 1-2 minutes.
Plate dish as pictured on front of card, garnishing with remaining Parmesan and prosciutto. Bon appétit!