Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
30 Mins
Makes 6 servings

Bucatini is long, thin pasta that's hollow in the center, like little garden hoses. Spaghetti and linguine are good substitutes.

How to Make It

Step 1

Snap off and discard tough ends of asparagus. Cut in half lengthwise. Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes. Stir in asparagus, and cook 2 minutes or until crisp-tender. Drain, reserving 1 cup pasta water.

Step 2

Melt butter with olive oil in large skillet over medium-high heat. Add mushrooms, and sauté 6 minutes. Add ham, and cook, stirring occasionally, 2 minutes or until browned. Stir in 1/2 cup reserved pasta water, half of goat cheese, and 1/4 tsp. pepper.

Step 3

Stir pasta mixture into mushroom mixture. Stir in up to 1/2 cup additional pasta water until desired consistency is reached. Remove from heat. Top with remaining goat cheese and pepper; sprinkle with chives.

Ratings & Reviews

Good start but needs something more

April 15, 2015
This has potential but needs a bit more sauce to make it tasty. Added recommended 1/2 c pasta water but maybe needs more, plus more goat cheese too. Also, would not put in a 1/4 cup of salt!