Ingredients
2 tablespoons extra-virgin olive oil
1 small carrot, finely chopped
1 small celery stalk, finely chopped
1 small onion, finely chopped
3½ ounces prosciutto (sliced ⅛-inch-thick), cubed
1¼ pound mixed mushrooms, such as shimeji, shitake, chanterelle, trumpet or blue foot, trimmed and halved
¼ cup vegetable broth
¼ cup water
Salt
Freshly ground black pepper
1 pound bucatini or spaghetti
½ cup, plus 2 tablespoons heavy cream
Preparation
Heat oil in a large skillet over medium heat. Add carrot, celery, onion and prosciutto; reduce heat to medium-low and cook, stirring occasionally, until vegetables are softened, about 7 minutes. Add mushrooms, broth, water, and pinch salt and pepper; stir gently to combine. Reduce heat to low, cover and cook, stirring once or twice, until mushrooms are very tender, about 30 minutes.
Bring a large pot of salted water to boil. Add pasta and cook until al dente. While pasta is cooking, place cream in a small saucepan and bring to a simmer; remove from heat. Drain pasta, transfer to a large serving bowl, add hot cream and mushroom mixture, and toss to combine. Season with salt and pepper, and serve immediately.
