About this recipe:One Sunday evening, the family was in the mood for pasta for dinner. I opened the refrigerator, and had nothing but a little Parma ham, some mushrooms and crème fraîche. Dinner was strangely silent and the children had sauce up to their ears!
200g spaghetti or other pasta
2 tablespoons olive oil
200g fresh mushrooms, thinly sliced
1 clove garlic, crushed
2 tablespoons minced parsley
salt and ground black pepper
150g dry cured ham or prosciutto, thinly sliced
500ml crème fraîche
grated Parmesan or Gruyère cheese
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a large pan of salted water to the boil, and cook the spaghetti until tender, about 10 minutes. Drain.
Meanwhile, heat the olive oil in a large frying pan over medium high heat, and cook and stir the mushrooms until tender and golden, about 5 minutes. Stir in the garlic and parsley, and season with salt and pepper.
Reduce the heat to low, and stir in the ham. Remove from the heat and stir in the crème fraiche. Return to cook over low heat just until warm, 1 or 2 minutes.
Pour the sauce over the drained spaghetti, and serve with grated Parmesan or Gruyère cheese.