French in a Flash: Multigrain Spaghetti with Pistou Forestier

Course Main Dishes

Ingredients in this Recipe

1 pound of multigrain spaghetti (I recommende Barilla Plus)
1 tablespoon dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon packed fresh flat leaf parsley leaves
1 tablespoon packed fresh sage leaves
1 teaspoon herbes de Provence
1/2 cup reserved pasta water
1/3 cup crème fraîche
1/3 cup Parmigiano Reggiano cheese
12 ounces mixed wild mushrooms (cremini, shitake, oyster), roughly chopped or sliced
2 cloves garlic
2 shallots, roughly chopped or sliced
2 tablespoons chopped toasted walnuts
3 tablespoons extra virgin olive oil, plus 1 teaspoon, plus 3/4 cup
6 slices of crispy jambon de Bayonne, Prosciutto, or Serrano ham (recipe follows)
A drizzle of truffle oil
Salt and pepper
Vegetable oil for frying

See Full Recipe at Serious Eats