Mafaldine Recipe

Bring water to a boil

In a large pot bring 4 liters of water to a rolling boil. Add 2 tablespoons of coarse salt once boiling.

Cook mafaldine

Add 12 oz mafaldine to the boiling water and cook uncovered, stirring occasionally, until al dente (follow package instructions, about 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Sauté aromatics

While the pasta cooks, heat 3 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat until butter foams. Add 1 cup finely minced shallot and sauté 4–5 minutes until translucent and soft but not browned. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Deglaze and reduce

Add 120 ml white wine to deglaze the pan, scraping any browned bits. Increase heat to medium-high and reduce the wine by half, about 2–3 minutes.

Add stock and cream

Pour in 250 ml chicken or vegetable stock and bring to a gentle simmer. Stir in 120 ml heavy cream and reduce heat to medium-low; simmer gently for 3–4 minutes to slightly thicken the sauce.

Cook prosciutto/pancetta and mushrooms

In a separate small skillet, heat 1 teaspoon olive oil over medium heat. Add 75 g diced prosciutto or pancetta and cook until fat renders and edges are crisp, about 3–4 minutes. Transfer prosciutto to the sauce pan. In the same skillet add the 200 g sliced mushrooms and sauté over medium-high heat until golden and any liquid has evaporated, about 5–6 minutes. Add mushrooms to the sauce.

Season sauce

Stir the mushrooms and prosciutto into the cream sauce. Add 1 teaspoon red pepper flakes, 1 teaspoon freshly ground black pepper, 0.5 teaspoon salt (adjust to taste), and 1 teaspoon lemon zest. Simmer 1–2 minutes to meld flavors.

Combine pasta and sauce

Add the drained mafaldine to the sauce pan. Pour in up to 1 cup reserved pasta water as needed to loosen and emulsify the sauce — start with 1/2 cup and add more to reach a silky, clinging consistency. Toss gently over medium heat for 1–2 minutes until the pasta is fully coated and al dente.

Finish and serve

Remove from heat. Stir in 60 g freshly grated Parmesan and 2 tablespoons chopped parsley until melted and evenly distributed. Taste and adjust seasoning with additional salt and pepper if necessary. Drizzle 1 teaspoon olive oil over the top for sheen. Serve immediately, optionally garnished with extra Parmesan and parsley.