One Pot French Onion Pasta with Prosciutto (Print version)
Creamy one-pot pasta with caramelized onions, mushrooms, Gruyere, burrata, and crisp prosciutto.
# Ingredients:
For the prosciutto and onions
01 -
3 oz (85 g) prosciutto, torn into bite-size pieces
02 -
1 teaspoon olive oil, if needed
03 -
4 tablespoons (56 g) unsalted butter
04 -
3 large yellow onions, thinly sliced
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper, plus more to taste
For the pasta
07 -
8 oz (225 g) cremini mushrooms, sliced
08 -
4 cloves garlic, minced
09 -
2 teaspoons fresh thyme leaves, plus more for serving
10 -
1 teaspoon chopped fresh sage
11 -
1/2 cup (120 ml) dry white wine
12 -
3 cups (720 ml) low-sodium beef broth, chicken broth, or vegetable broth
13 -
1 cup (240 ml) water, plus more if needed
14 -
1 tablespoon Worcestershire sauce
15 -
12 oz (340 g) short pasta, such as rigatoni or cavatappi
16 -
1/2 cup (120 ml) heavy cream
17 -
1 1/4 cups (140 g) shredded Gruyere cheese
18 -
4 oz (115 g) burrata, torn
# Instructions:
01 -
Heat a large Dutch oven over medium heat. Add the prosciutto with a teaspoon of olive oil if the pot looks dry. Cook for 4-6 minutes, stirring often, until crisp and curled. Transfer to a plate.
02 -
Add the butter to the same pot. Stir in the onions, salt, and pepper. Cook over medium heat for 20-25 minutes, stirring often, until the onions are soft, golden, and jammy. Lower the heat if they darken too fast.
03 -
Add the mushrooms, garlic, thyme, and sage. Cook for 4-5 minutes, until the mushrooms soften and the garlic is fragrant.
04 -
Pour in the white wine and scrape the bottom of the pot. Simmer for 2-3 minutes, until the wine is slightly reduced.
05 -
Add the broth, water, Worcestershire sauce, and pasta. Bring to a boil, then reduce to a lively simmer. Cook for 10-13 minutes, stirring often, until the pasta is al dente and the sauce is starchy. Add more water in small splashes if the pot gets dry before the pasta is tender.
06 -
Reduce the heat to low. Stir in the cream and Gruyere until melted and creamy. Remove from the heat, fold in the burrata, and top with crisp prosciutto, extra thyme, and black pepper.
# Good to know:
01 -
Best served right after cooking while the sauce is glossy.
02 -
Contains pork from the prosciutto.
03 -
Caramelized onions can be made up to 24 hours ahead.