Slice the mushrooms and set them aside.
Add water and some salt to a pot and bring to boil for the pappardelle.
At the same time, add the prosciutto to a pan over medium fire, turning it over to get an even crisp. When crispy on both sides, remove from the pan and place in a dish nearby.
Keeping the heat unchanged, use the same pan to add in the mushrooms, the thyme, some salt and pepper and a dash of olive oil for about 5 minutes.
Dice the onion before adding it to the pan for a further 2 to 3 minutes, along with a spoonful of the water you are already heating for the pappardelle.
At this point add the pappardelle to the boiling water for 5 to 6 minutes and when ‘al dente’ add them to the pan with the mushrooms. Stir well, add the whipping cream and leave it over fire for an additional 1 to 2 minutes. Finally, add the butter, the prosciutto (leaving a couple of slices behind for garnish) along with a dash of the boiled water we used for the pappardelle.
Garnish with some thyme, prosciutto and parmesan before serving.