| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 tablespoons unsalted butter
- 4 ounces deli ham or pancetta, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Freshly ground pepper
- 12 ounces button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 8.8-ounce package pappardelle pasta
- 1/2 cup grated havarti cheese (about 2 ounces)
- 2 tablespoons chopped fresh parsley
- 6 tablespoons grated parmesan cheese (about 3 ounces)
- Preheat the broiler. Bring a large pot of salted water to a boil.
Instructions
- Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
- Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
- Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
- Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.
Nutrition Facts
| Calories | 573 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 72 milligrams |
| Sodium | 873 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 3 grams |
| Protein | 28 grams |
| Calories | 573 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 72 milligrams |
| Sodium | 873 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 3 grams |
| Protein | 28 grams |
Reviews
I think heavy cream rather than flour might make this better. I followed the recipe and the flour made it pasty. Flavor was good but texture was less appealing
Was first time making this. I’d prefer doing a very light bechemel vs cooking flour in the pan. I only used 1 tbl of flour and 1.5c milk. Good flavors. Used Gouda instead of havarti.
Excellent dish! Thank you
It’s a good vegan dish. Being very fond of mushrooms, my husband did like it. But it takes a lot longer than 40 min. to cook, more like 90 min. Not sure why it called for whole peeled tomatoes, hand crushed. I would use crushed tomatoes instead; I added red pepper flakes to give some heat. Added a green salad for extra veggies. It was tasty but not sure if this will ever be a do over for me .
My husband and I loved this recipe! We really enjoyed the mushroom flavor as we had used a mix of the white mushrooms and a darker mushroom that our stores refer to as monterrey mushrooms. We paired this with some garlic bread and ended up having enough for each of us to have at dinner as well as a leftover for each of us to have for lunch another day. We’re making it again tonight, and it has earned a place in our regular go to book of recipes!
This was so delicious. I used Parpadelle I had on hand and was looking for the perfect recipe. Will definitely make again. I agree that an egg noodle would probably work well as an substitute.
Loved this dish. Even my picky daughter loved it. I used pancetta and subbed wide egg noodles since my grocery store didn’t have pappardelle. This is a keeper in my recipe box.
Great recipe! I lightened it up a bit and only used about .5 tbsp of butter, as the pancetta has fat and about 1 cup of 2% milk, and pasta water. I also subbed whole wheat penne for the pappardelle, and smoked gouda for the havarti/parmesean. The whole wheat penne really stood up to the smoky flavor from the gouda and pancetta. Will def make again.
The whole family enjoyed this recipe, it was a great dish, hearty with lots of flavor.