Spaghetti with parma ham and portini mushrooms

    40 min

    I have just made this up tonight from stuff in my cupboard and some cheap parma style ham i had in my fridge. I am trying not to go shopping and having to spend money so am using what I have. You can buy dried portini musrooms quite cheaply (don't forget to soak them first). I get my parma ham from a German discount foodstore beginning with L. You could use single cream instead of creme fraiche and you could use different dried Italian herbs. You can double quantites to serve four.


    Gloucestershire, England, UK
    13 people made this

    Serves: 2 

    • 200g spaghetti
    • Half an onion chopped small
    • glug of olive oil
    • 1 clove garlic chopped or grated
    • 4 sheets parma ham or prosciutto
    • 25g dried portini mushrooms
    • few basil leaves
    • half pint pork stock (from stock cubes)
    • 2 of 3 tablespoons creme fraiche
    • salt and black pepper

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Pour boiling water on mushrooms and leave to soak.
    2. Start cooking spaghetti according to packet instructions.
    3. In medium sized pan cook the chopped onion and garlic until soft.
    4. Rip up parma ham and basil leaves and add to onion and cook for further 2 mins stiring all the time. The mushrooms should be ready now, so drain and rinse them and add to mixture and give a few stirs.
    5. Add pork stock and creme fraiche and reduce by a third.
    6. Pasta should be ready now, so drain and add to the sauce and give it all a good seasoning of freshly ground black pepper, salt and if you like some Parmesan.

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