Pappardelle Pasta with Porcini Mushrooms & Leek

For Porcini Stock

1. In a small saucepan, add 2 cups of water and bring to a boil.
2. Add the dried porcini, turn the heat off, cover with a lid and let soak for 10 minutes.
3. Remove the porcini with a slotted spoon, transfer onto a plate and set aside.
4. Filter the porcini water by passing it through a fine sieve lined with cheesecloth or a paper towel, into a clean bowl.
5. Set aside.

For the Breadcrumbs

1. In a medium-sized skillet, heat the olive oil with the garlic over medium heat for 2 minutes.
2. Add the breadcrumbs and toast, stirring continuously until they turn medium brown.
3. Discard the garlic and set bread crumbs aside to cool.
4. Add the freshly chopped parsley and set aside.

For the Sauce

1. Slice the leeks in half then lengthwise into 1/8 inch slices.
2. In 12” sauté pan, heat butter and olive oil over medium heat until the butter melts.
3. Add the garlic, thyme and leeks and stir continuously until the leeks soften.
4. Add the porcini mushrooms and stir to combine.
5. Add the withe wine, salt and pepper to taste and cook until the wine evaporates.
6. Add the porcini stock, cover, lower the heat and cook for 15 to 20 minutes or until the liquid is absorbed. Stir in the Parmigiano Reggiano, cover and set aside.
7. Bring a large pot of generously salted water to a boil.
8. Add the fresh pappardelle and cook for 3 minutes. If using dried pappardelle, follow the instructions on the package and cook to al dente.
9. Warm the porcini and leek sauce to medium heat.
10. Drain the pasta, reserving 1 cup of the pasta water. Transfer the pasta to the sauce and if necessary, add some of the pasta water to make a silky consistency.
11. Transfer to a serving platter, sprinkle with the toasted breadcrumbs, add the prosciutto strips and serve immediately with extra Parmigiano-Reggiano and breadcrumbs on the side.