Claire Makes Creamy Pasta with Mushrooms and Prosciutto | From the Test Kitchen | Bon Appetit
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- เผยแพร่เมื่อ 30 มี.ค. 2017
- Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
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Claire Makes Creamy Pasta with Mushrooms and Prosciutto | From the Test Kitchen | Bon Appetit - แนวปฏิบัติและการใช้ชีวิต
Tried this and it came out amazing! Everyone needs to stop crying about salt and oil. put less in yours you big babies.
All I see is comments about people complaining about people complaining, but I don’t even see the comments with the original complaints tho haha.
Haha same
KhOrganization go deep deep down in the comments , i couldn’t find them either at first. i just kept scrolling!! lol
Oh the irony
Finally someone who gets it!
maybe they delete the mean comments
Geez! I was just looking at some of the comments on this video and I can't believe some of the things people say! This dish looks amazing. Not something you would eat everyday, she's cooking for a restaurant people! It's a treat! There are always ways to change up how it's prepared if you are concerned about fat content, ingredients etc. I will be making it this way. Thanks again for helping me figure out what to make for my husbands birthday dinner! He will love this! Mushrooms, pasta, prociutto? Delish!
Tiffany Webber too much fat on your comment. Go to the gym please!
CazMatazz you probably eat hot pockets and ramen noodles.
people out to eat "Damn this tastes amazing, I can never get it to taste like this!"
people being shown how to make it "Damn that is so much fat/salt/effort!"
butter, salt, acid and technique. in the kitchen, these are your friends
This is so true! Nobody believes you when you give out a recipe with so much oil unless you force feed them into liking it!
Well maybe not _force,_ but you can't tell them the recipe until they've filled their bellies… true story
e qfs h3h3 made a joke like this about thanksgiving food.
one of my favourite Anthony Bourdain quotes, may he rest in peace, about Chefs in good resturants is: " you wouldnt believe how much salt and butter we use."
he goes on mentioning that after a 3 course french meal youve probably eaten a stick of butter.
HolyMaryFullOfShit He was being generous. In a Japanese restaurant we use around 3 or more pounds of butter a day. And sesame oil in nearly every dish.
I also like mushrooms, they make me see cute colors
I just made this tonight! I used white and cremini mushrooms, half half instead of cream and added asparagus and petite peas! So delish!
BA so much better since they ditched the background music
yes the music sucks
Pretty damn good on the technical part. She seems like a good chef, knows her shit.
For the people complaining about the amount of butter or overall fat; well first of all that's a big pot of pasta that would probably serve a family dinner so you need alot of fat to emulsify. But if you wanted a dish that's less fatty, leave out the cream and compliment the sauce with a bit of white wine and mushroom stock. Also some garlic wouldn't hurt
Mike MD smart man
she doesn't know anything at all
@@Alienman1212 Gosh I look all over the internet and couldn't find your cooking contributions.
maybe come find me at noma then u dumbfuck
Cooked this last night for dinner. Thank you!
All these critics in the comments probably eat hot pockets for dinner.
DIA-REEAA POCKEEEEET!
Thanks, Claire! I made this last night for my family, minus the meat. I added sun dried tomatoes, peas and arugula, and used dried papardelle from Trader Joe's. It was amazing!
Thanks so much for this recipe!! Looks amazing! Going to make it tonight for my husbands birthday dinner!
Only discovered this channel recently but I love it more and more. I'm on keto so I can't use all of the recipes but I make a killer keto pasta and this will go really nicely with it. Thank you ever so much! 👍🏽😉
This is one of my favorite recipes of all time! It’s definitely a go to when people want me to cook last minute. Everyone loves it (that is, if they’re not mushroom haters)
Thats awesome. I love mushrooms, so this was a very good watch. Thanks again for sharing.
I was looking for somebody with technique and knowledge to show me a great way to cook a creamy pasta with bacon and exotic mushrooms that I currently have in my fridge, and after clicking through a number of videos, I found this one. Spot on, exactly what I wanted. The technique with adding the stock to reduce is great - I will add that step in. Thanks to this chef for a great demonstration.
I could listen to Claire talk about anything. She's just great.
Just made this tonight. It was stellar!
Next time, I might use more mushrooms, scallions, and bacon. But the rest was amazing.
Thanks, Claire
SO GOOD!!!!! Seriously! Delicious!
1. I miss Claire! I miss her so much!
2. I just made this tonight and there are zero leftovers.... it was super good! I will definitely make this again. The only modifications were that I used an 8oz pack of dried pappardelle from Trader Joe’s instead of 12oz, and I used less salt. I was super worried it was too saucy when I added the broth... but then like magic it thickened up into a beautiful creamy sauce! My husband didn’t even want to add ketchup! So that’s an accomplishment! Thank you BA and Claire! Keep these fast simple doable recipes coming!
My life has improved alot since I got a healthy dose of Claire, this looks incredible & like something Im gonna love to make over and over,
This girl can cook anything!!! I think I'm in love.
Just made this for dinner and it was so good!! Just used cremini mushrooms and added a little spinach for vegetables but still amazing!
I'm going to try and make this because that looks amazing. Man i love pasta and mushrooms.
I made this and it was so good and so easy! I love Bob Appétit!
Saving this for a rainy day
This recipe is a staple in my house now! Thank you..
I made this with tomatoes as well (I only had one kind of mushroom available so I used it to compensate) and it's honestly one of the best things I have cooked
Now this is my kind of pasta! Definitely will be trying tbis
Just made this dish and it was very rich and delicious! I used just a *tiny* bit of butter, less olive oil, and less cream. Plus I added a little bit of parmesan.
Wife made this tonight. It was amazing. Thanks for the recipe!
This dish looks outstanding
Made this recipe and it was super good. I added subbed white wine instead of stock and added a couple egg yolks with the cream and it was Delish!!!!!
Good Evening ! I tried last night your recipe. My wife and I loved it. It was very good. I warmed up leftovers tonight and it tasted even better. Crisping the prosciutto and crumbling is a great idea. I will do that for other recipes using prosciutto. I used crimini and white button mushrooms. I must try the recipe with Chanterelle mushrooms next time, ideally freshly picked. Thank You !
Wow, that looks amazing.
Love the way you cook 👌🏼
I love Claire the most among other BA chefs.
Absolutely mouth-watering. I believe there are no fluids left in my body... thanks for that.
Looks Amazing
I made this today! It was amazing.
Looks soo good!
Made this tonight. Came out great. Used angel hair as it was all I had and loved it.
Just made this one & it was awesome! Tho, I added a little parm, 1/4 tsp little lemon juice, and finished with 1 tbs unsalted butter. The thyme with the earthy mushrooms is perfect. Doesn’t need prosciutto but it does make even better. Thanks BA!
That looks so good.
she looks good and the dish does too!! it's a win win
this looks good
I just cooked this... All I can say is OMG!! thank you, thank you thank you!!
This looks delicious and I’ll try to copy this dish some other day
This was really 👍. Been making this a lot.
Thanks a lot!
I made this for my wife which is really nice!
That looks wonderful! I'll try it this evening with some mushrooms I picked myself :)
Thanks for sharing. ☺️
Just doubled the recipe for this to have for dinner today and leftovers later. There were no leftovers for later. 😢
Jake Sung lol
I've done the same there will never be any leftovers honey don't even try to make that happen lol
This looks AMAZING 👍🏽👍🏽👍🏽😋😋
Looks so tasty
I want to try
great video :) I really love the content made by you guys
This pasta looks perfect I’m making it!
Smart, pretty and cooks deliciously! I am in love with this girl.
Great video thaaaank you! 😃👍🙏🏼👌🏻👏👏👏 am gonna try this 😍
looks tasty
I like how you spun the plate to coil the pasta. I’m also curious how you manage to keep the enamel so white in your Dutch oven?
Great video thanks! 👏👍😃
this looks yummy
Oh I'm in love.
Just bought all the ingredients. Wish me luck
How was it
How long does the recipe take?
Sorry guys I'm just now seeing these comments. I've made this twice since then. First of all it taste delicious. And was very easy to make. Nice dish to whip up quickly on a weekday. I used a duck prosciutto the second time I made it and plain ole bacon ( but a uncured fancy one) the third time. I highly recommend using a homemade stock over a store brought one. Also make sure to use as wide a variety of mushrooms as you can find. The pappardelle pasta can be found at FRESH THYME, AMAZON FRESH, and sometimes Trader Joes. My boyfriend requested this for his birthday in December and that's thats the last time I made it. It is an occasional dish for it is RICH Honeeeey... we love to have with a wilted spinach/ arugula spring salad with toasted almonds and shredded summer squash. A nice crusty bread with fig and garlic butter jam( just a smear) and a beautiful Rose' and your good to go!!! For me everything takes about 45 minutes. I time everything like a well choreographed dance and I enjoy making the meal.
My type of pasta dish
Amazing 👌😋
THIS LOOKS FRICKEN DELICIOUS
Claire is the best!
Love it..
looks so darn good !
A fellow left-hander!!
Sooooo glorious!
Mushrooms and prosciutto Omg
OK that looks good. Ha! That looks amazing!!! Perfect!
!!
I've been making this dish quite regularly for a while now, it's delicious! I also like to add a splash of white wine or apple cider just before adding the stock every once in a while.
That looks really yummy. I will definitely give it a try the next days :D
really good recipe. Don't adjust it. try it as is
I can feel the taste of the sea in my mouth already
Claire is just the cutest thing ever.
Bravo!
Claire is the best.
OMFG! I want it!!
I like Claire :)
Hell yeah, nice to see Rogue cookin' after X-men.
Awesome
Thanks a bunch.
Great, I need something special and luxurious to netflix alone on a friday night.
this is almost identical to my recipe from blue apron this week!
I would also add a wee tiny bit of garlic in the mix and throw on the finished pasta a bunch of parsley.
Fat = Flavor. Shut up about it, classical French cuisine has reigned supreme and it revolves around the heavy use of fats
it's kinda on the way out tho lol. viva italia
The French have some of the highest fat consumption in the western world, and also amongst the lowest counts of heart disease. Fat is not the enemy.
@@Janine.Najarian Italian cuisine uses a lot of fat too.
True. In France, like other mediterranian countries, they eat a lot of vegetables and legumes too. Also the red wine consumption counters the heart disease problems caused by fat consumption.
@@Gerclun Thats the thing though, heart disease being caused by fat consumption is a lie.
Brava!
I can tell you that is tasty
Prosciutto is so god damn freaking DELICIOUS!
Looks delicious.XX
Claire!!! Come back!!! 😭😭
It's actually 2 pots lol...looks really good and I'll try it
3 seconds into this and my mouth is already watering :'( i feel like im teasing myself
1: I saw a comment with hot pockets and I think it'd be cool if you recreated a hot pocket for a video if you haven't already. (I wouldn't know I just got here.)
2. I love the recipe.
3. I think you guys should put the ingredients in the description.
they literally put a link to the recipe in the description though?
She left BA. There are some videos left with her, but she's already gone.
@@anastasiiaportnova3382 she's back!!!
Holy cow... wowza....
To all the people complaining about this having a lot of fat and salt in it: NOT EVERYTHING IS FOR EVERYDAY! This is clearly a decadent dish meant for a once in a while treat. The whole comment section is so self centered. Not every recipe needs to fit your low calorie diet!
Jenny Kate
Italians eat stuff like this all the time and they're really skinny: the secret is in the servings. That tiny plate she served is quite filling amd can be pretty satisfying if eaten calmly.
Looks good. I know when I eat it that will be it for the night. Won't be able to move.