Cheesy Mushroom Pappardelle
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 573 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 72 milligrams
- Sodium
- 873 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 3 grams
- Protein
- 28 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.