Name: Cheesy Mushroom Pappardelle
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 2 tablespoons unsalted butter; 4 ounces deli ham or pancetta, diced; 1 onion, chopped; 2 cloves garlic, minced; Freshly ground pepper; 12 ounces button mushrooms, sliced; 2 tablespoons all-purpose flour; 3 cups whole milk; 1 8.8-ounce package pappardelle pasta; 1/2 cup grated havarti cheese (about 2 ounces); 2 tablespoons chopped fresh parsley; 6 tablespoons grated parmesan cheese (about 3 ounces); Preheat the broiler. Bring a large pot of salted water to a boil.

Directions

Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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Cheesy Mushroom Pappardelle

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