Description
A comforting and flavorful one-pot pasta dish featuring deeply caramelized onions, savory mushrooms, aromatic herbs, and creamy cheeses, topped with crispy prosciutto for a perfect balance of textures and tastes.
Ingredients
Units
Scale
Produce
- 3-4 medium yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 2 cups cremini or wild mushrooms, sliced
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
Dairy
- 6 tbsp salted butter
- 1/2 cup heavy cream or milk
- 1 cup shredded gruyere cheese
- 4 oz burrata cheese, at room temperature
Pantry
- 1 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3 cups low sodium chicken or vegetable broth
- 1 tsp Worcestershire sauce
- Kosher salt and black pepper, to taste
Pasta & Meat
- 1 lb short cut pasta
- 3 oz prosciutto, torn
Instructions
- Prepare the Prosciutto: Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp, then set aside.
- Caramelize the Onions: In a large Dutch oven over medium-high heat, melt the butter and add the thinly sliced onions. Cook, stirring occasionally, until the onions are softened, about 10 minutes. Gradually add ¾ cup of the white wine in ¼ cup increments, allowing the wine to cook into the onions each time. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
- Sauté Vegetables and Add Liquids: Add the chopped garlic, sliced mushrooms, fresh thyme, and chopped sage to the pot. Season with salt and black pepper, and cook for another 3-4 minutes. Pour in the remaining ½ cup wine, chicken or vegetable broth, Worcestershire sauce, and a pinch of salt and pepper. Increase the heat to high and bring the mixture to a boil.
- Cook the Pasta: Add the short cut pasta to the boiling broth mixture. Stir frequently until the pasta is al dente and most of the broth has been absorbed, about 8-10 minutes.
- Finish the Dish: Stir in the heavy cream and shredded gruyere cheese until melted and combined. Remove from heat. Break the burrata cheese over the pasta and gently stir it in to create a creamy texture. Top the pasta with the crispy prosciutto.
- Serve: Divide into bowls, serve immediately, and enjoy the rich flavors and creamy textures with the salty crunch of prosciutto on top.
Notes
- For a vegetarian version, replace the chicken broth with vegetable broth and omit the prosciutto or substitute with a plant-based crispy topping.
- Use dry white wine with good acidity like Pinot Grigio or Sauvignon Blanc to balance the rich flavors.
- To save time, caramelize onions the day before and reheat gently when ready to use.
- Ensure the prosciutto is spread out in a single layer on parchment for even crisping.
- Adjust salt carefully as the cheese and prosciutto add saltiness.
