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This is how to make my thick prosciutto and mushroom pasta .

This pasta is so easy to make .

I don't know why I never thought of crisping up prosciutto before .

It's so thin and crispy , and you get all this delicious fat at the bottom , and that's where you're gonna cook your onions , garlic , and mushroom .

Once this all turns golden brown , you can add in some chicken stock to deglaze the bottom .

Scrape off all the brown bits , and then you can add in your half foot pasta .

The pasta shape I used was mafada quarter .

I think that's how you pronounce it .

Finish it off by stirring in some double cream and Parmesan , and then crumbling in half your prosciutto .

And then plate this out with some more prosciutto and Parmesan and tuck in .