Wipe the mushrooms and slice them thinly.
Chop the ham in your favorite size, depending on the type you are using. Feel free to break it by hand, too.
Wash and thinly chop the parsley.
In a frying pan or large saucepan, add the olive oil and warm it up on medium heat.
Once warm, add the mushrooms and allow them to cook. Stir them occasionally to ensure they cook evenly.
Once the mushrooms have released all their water and this has evaporated, they will start turning golden brown. At this stage, add the cooked ham, salt, pepper, and parsley and mix well.
Remove the frying pan from the heat and set the ham and mushroom sauce aside.
In a large pan of salted boiling water, follow the packet instructions, cook the pasta until al dente. The tagliatelle I used called for 4 minutes.
Keep half a cup of cooking water on the side, then drain the pasta.
Immediately add the hot pasta to the frying pan with the mushrooms and ham. Don't worry if a little water goes into it, too, it will make the sauce even creamier!
Add the heavy cream, mix well, and warm up the dish on low heat. Don't allow the cream to boil, just warm it up thoroughly.
Stir well, taste for seasoning, and if the dish requires a little more liquid, add a little of the reserved cooking water you saved. Combine well, until you obtain a creamy sauce.
Plate the creamy ham and mushroom pasta and serve with some grated Parmesan cheese and a side salad or crusty bread.