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Pasta with Mushrooms and Prosciutto_MidPage – 1

Pasta with Mushrooms and Prosciutto

This pasta with mushrooms and prosciutto is a smoky, spicy, rich, and easy pasta dinner recipe that is perfect for any day of the week.
3.9 from 10 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 587kcal


  • Wide pot
  • Large pot
  • Colander


  • 4 ounces prosciutto small-diced
  • 16 ounces medium shells 1 cup pasta water reserved
  • 3 tablespoons butter
  • 8 ounces cremini mushrooms scrubbed and sliced
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper more or less to taste depending on heat tolerance
  • ½ cup heavy cream
  • ½ cup fresh parsley minced; plus more for serving
  • 3 ounces fresh arugula
  • Salt and pepper to taste


Cook the prosciutto:

  • Place the prosciutto in a cold, wide pot. Turn the heat to medium and allow the fat to render for about 5–7 minutes until the prosciutto is crispy and golden brown. Use a slotted spoon to remove the prosciutto from the pot and transfer it to a bowl. Leave the pot on medium heat.

Cook the pasta:

  • Bring a large pot of salted water to a boil. Add the shells and cook until al dente. Scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta and set it aside. Note: Try to time this so that the pasta finishes cooking as the mushrooms finish sautéing.

Sauté the mushrooms:

  • Melt the butter into the prosciutto fat. Once bubbly, add the mushrooms and cook for 7–9 minutes until golden brown all over—season with salt and pepper.

Bloom the spices:

  • Sprinkle the smoked paprika and crushed red pepper and let it sizzle for about 45 seconds. Toss the mushrooms with the spices.

Simmer the sauce:

  • Pour in the pasta cooking water and bring to a boil. Allow the sauce to boil for 3–4 minutes until reduced. Reduce heat to a hard simmer and pour in the heavy cream. Simmer for 10 minutes or until reduced and thickened—taste and season with salt and pepper.

Finish the sauce:

  • Add the minced parsley and arugula and toss with the sauce. Add the pasta and reserved cooked prosciutto and toss to coat with the sauce for 1–2 minutes—taste and season with salt and pepper.

To serve:

  • Divide the cooked pasta between bowls and garnish with more parsley if you like. Enjoy!


Calories: 587kcal | Carbohydrates: 71g | Protein: 17g | Fat: 26g | Sodium: 234mg | Fiber: 4g | Sugar: 3g | Vitamin C: 8mg
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