Bucatini With Chanterelles, Spring Peas, and Prosciutto

READY IN: 1hr 15mins




  • If using fresh peas, parboil them in a small saucepan of boiling salted water until softened, 3-5 minutes; drain and set aside.
  • Trim the tough ends and wilted spots from the mushrooms.
  • Wipe them clean with a damp paper towel; slice them thin and set aside.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
  • Heat the olive oil in a large skillet over medium heat.
  • Whack the garlic cloves with the flat side of a knife and add them along with the prosciutto to the oil.
  • Cook, stirring, until lightly browned, about 4 minutes.
  • Stir in the mushrooms, season them lightly with salt and pepper, , and cook, stirring, until they are lightly browned and wilted, about 7 minutes.
  • Pour in the tomatoes, season them lightly with salt and pepper, and bring the sauce to a boil.
  • Lower heat so the sauce is at a lively simmer and cook 5 minutes.
  • Stir in the peas and chopped parsley into the sauce and cook until the peas are tender, about 3 minutes.
  • While the sauce is simmering, stir the bucatini into the boiling water; return to a boil, stirring frequently.
  • Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
  • Drain the pasta, return it to the pot, and pour in about 3/4 of the sauce.
  • Bring the sauce and pasta to a boil, tossing to coat the pasta with sauce.
  • Check the seasoning, adding salt and pepper if needed.
  • Remove the pot from the heat and stir in the grated cheese.
  • Transfer the pasta to a warm platter, top with the remaining sauce, and serve immediately.