Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs

Creamy Prosciutto & Tomato Pasta

with Brown Butter Breadcrumbs

25 MIN
2 Servings
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From the Test Kitchen

To create an elevated garnish, we’re toasting crisp breadcrumbs in brown butter—simply butter that has been heated to a deep golden brown, developing a deliciously toasty, nutty flavor. For added richness, bites of delightfully salty prosciutto top the warm pasta just before serving.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Creamy Prosciutto & Tomato Pasta with Brown Butter Breadcrumbs
Title
  • 3 oz Prosciutto
  • 2 Tbsps Butter
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 6 oz Mafalda Pasta
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Make the brown butter breadcrumbs:
3 Make the brown butter breadcrumbs:

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Cook the mushrooms & make the sauce:
4 Cook the mushrooms & make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy!

Tips from Home Chefs

Creamy Prosciutto & Tomato Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Peel and roughly chop 2 cloves of garlic. Remove the plastic lining between the slices of prosciutto.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Make the brown butter breadcrumbs:
3 Make the brown butter breadcrumbs:

Meanwhile, in a medium pan, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the breadcrumbs; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Cook the mushrooms & make the sauce:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.

Cook the mushrooms & make the sauce:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto (tearing into bite-sized pieces before adding) and brown butter breadcrumbs. Enjoy!

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