454 g mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
2 medium shallots, finely chopped
1 teaspoon thyme leaves, plus more for serving
Kosher salt, freshly ground pepper
240 ml chicken stock or low-sodium chicken broth
360 g pappardelle or fettuccine
80 ml heavy cream
30 g unsalted butter
Instructions
Heat 90ml oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
Heat remaining 2 Tbsp oil in the same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5 to 8 minutes. 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 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats the bottom of the pot, 5 to 7 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
Using tongs, transfer pasta to the pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of the prosciutto into the 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 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. 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 the remaining prosciutto over; season with pepper.