Charcuterie / Hors d'oeuvres

Pasta with Jambon sec and Mushrooms

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​4 Servings


2 oz. Sliced Jambon Sec

½ cup olive oil

1 Ib. mixed mushrooms

2 medium shallots, finely chopped

1 tsp. thyme leaves

Salt and pepper

1 cup chicken stock

12 oz. pappardelle or fettuccine

⅓ cup heavy cream

2 tbsp. unsalted butter


​Heat ¼ cup oil in a large oven

Arrange Jambon Sec in a single layer in pot and cook, turning once or twice, until crisp (about 5min.). Transfer to paper towels to drain

Heat remaining 2 Tbsp. of oil in same pot over high

Cook mushrooms, tossing occasionally, until browned and tender (about 5-8min.)

Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened (about 2 min.)

Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot (about 5−7 min.)

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 3 min.) less than package directions

Using tongs, transfer pasta to pot with mushrooms

Crumble half of Jambon Sec into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened (about 2 min.)

Add cream, return to a simmer, tossing until pasta is coated (about 1 min.)

Remove from heat, add butter, and toss to combine. Taste and season with salt if needed

Divide pasta among bowls. Top with more thyme and crumble remaining Jambon Sec over; season with pepper


Credit : Bon Appetit