PAPARDELLE PASTA RECIPES

Steps:

• Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
• Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5-7 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
• Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

Steps:

• Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and the egg noodles and cook until al dente, according to package directions.While water comes to a boil, place the turkey cutlets between two pieces of plastic wrap. Smack the cutlets a few times with a small, heavy-bottomed skillet to make them a bit thinner, about 1/4-inch thick.Place a large skillet over high heat with two turns of the pan of EVOO, about 2 tablespoons. Season turkey cutlets with a little salt, pepper and poultry seasoning and brown them for 2-3 minutes on each side, working in batches to avoid overcrowding the pan.  Once all of the turkey has been browned, add 2 tablespoons butter to the skillet. Once melted, add the shallots and cook for 2 minutes. Sprinkle the skillet with the flour and cook for 1 minute. Whisk in white wine, cook down for 1 minute, then add the stock. Bring the stock up to a bubble and stir in the sour cream and nutmeg. Thinly slice or chop the turkey cutlets into bite-size pieces and slide back into the sauce.In a small, hot skillet, melt the remaining 2 tablespoons of butter, then add the breadcrumbs and get them nice and toasty. Mix in the grated cheese to combine. Remove from heat and add the chopped parsley. Add the noodles to the turkey and sauce and coat them. Dish up the Turkey Tetrazzini and sprinkle the breadcrumb mixture and chopped cornichons or gherkins on top.