I absolutely love this creamy ham and mushroom pasta—it's the kind of meal I dream about! It's ready in just 20 minutes, satisfyingly filling, and unbelievably easy to make. It's the perfect choice for a quick mid-week dinner or any day of the week.
Let’s get started!
250 g Mushrooms I used cremini 200 g Ham I used roast ham 200 ml Heavy Cream [Double Cream] 300 g Dry Pasta of Choice I used tagliatelle 10 g Fresh Parsley 1 tablespoon Olive Oil I used extra virgin Salt and Pepper to Taste
Thinly slice the mushrooms, chop the ham to your preferred size, wash and finely chop the fresh parsley. Heat olive oil in a pan, then cook the mushrooms, stirring occasionally.
After the mushrooms release and evaporate their water, they'll turn golden brown. Then, add ham, salt, pepper, and parsley, and mix thoroughly.
Boil pasta in salted water until al dente (4 minutes for the tagliatelle I used). Set aside 1/2 cup of pasta cooking water, then drain the pasta. Add the hot pasta to the mushroom and ham pan, using some of the water for a creamier sauce.
Mix in the heavy cream over low heat, avoiding boiling. Stir, taste for seasoning, and if needed, add some reserved cooking water for a creamy sauce.
It depends on factors like pan crowding, mushroom thickness, and flame intensity. While thinly sliced mushrooms with ample space can be ready in 3-5 minutes.
Save time by cooking pasta while preparing the sauce, but don't let it sit in a strainer for too long. Use heavy cream for the rich sauce; milk or light cream won't suffice in terms of thickness and flavor. The amount of heavy cream in the recipe is worth for the desired outcome. Cook pasta until al dente to avoid it becoming mushy when cooked further in the sauce. Follow the packet instructions for cooking time, even if it's tricky to find.