1. Place the prosciutto slices into a large frypan and heat over medium heat. Cook until crispy, place on a plate lined with paper towel and set aside.
  2. Return the frypan to the stove and heat olive oil over a medium heat. Add the onion and cook until translucent.
  3. Add the garlic, mushroom and thyme and cook for 5 minutes. Season with salt and pepper and add the cream.
  4. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta cooking water.
  5. Add the cooked pasta to the mushroom sauce along with the spinach and butter and toss to combine until the spinach is wilted. Add a splash of the pasta cooking water if required.
  6. Garnish the pasta with torn crispy prosciutto before serving.