Cheesy Mushroom Pappardelle

• 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.

1. Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat.
2. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper.
3. Cook, stirring occasionally, until the onion is translucent, about 4 minutes.
4. Add the mushrooms; cook until tender, about 5 minutes.
5. Add the flour and cook, stirring, until incorporated, 1 minute.
6. Gradually add the milk to the skillet, stirring until smooth.
7. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
8. Add the pasta to the boiling water and cook until al dente, about 4 minutes.
9. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
10. Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs.
11. If the sauce seems thick, gradually add the reserved cooking water to loosen.
12. Sprinkle with the remaining 3 tablespoons parmesan.
13. Broil until bubbly, about 4 minutes.
14. Per serving: Calories 573; Fat 22 g (Saturated 13 g); Cholesterol 72 mg; Sodium 873 mg; Carbohydrate 65 g; Fiber 3 g; Protein 28 g
15. Photograph by Justin Walker

kosher salt, unsalted butter, deli, onion, garlic, freshly ground pepper, button mushrooms, flour, milk, pasta, havarti cheese, parsley, parmesan cheese, water

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheesy-mushroom-pappardelle.html (may not work)