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Make fresh pasta if you’re confident, or cook your pappardelle according to packet instructions. Salt the water once it’s boiling.
Heat a pan over medium heat. Add a drizzle of olive oil, then sauté the eschalot and garlic until softened and fragrant.
Add the sliced mushrooms and a small knob of butter. Cook until browned and reduced.
Pour in the white wine and let it reduce by about half.
Add the cream and simmer until slightly thickened. Stir in the seeded mustard, parsley, and tear in the prosciutto.
Add the al dente pasta straight into the sauce along with a splash of pasta water. Toss until the sauce coats the pasta.
Divide into bowls and finish with grated pecorino and cracked black pepper.