Fettuccine Boscaiola

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb mushroom
• 1 lb ham
• 1 lb fettuccine
• oil
• 2 1/2 ounces garlic butter
• 2/3 cup heavy cream
• dried herbs
• freshly grated parmesan cheese, to serve
• salt

Recipe

• 1 carefully wipe the mushrooms with a damp paper towel to remove any grit. slice the whole mushrooms finely, including the stems.
• 2 slice the ham into rough shapes about the same size as the mushrooms.
• 3 bring a large pan of water to a rapid boil and add pasta. (pouring a small amount of oil and salt into the boiling water will give a better result).
• 4 heat the 1/2oz of the garlic butter in a heavy-based frying pan and flash-fry the ham.
• 5 add the mushrooms, mixed herbs and the rest of the garlic butter. cook the mushrooms until lightly brown.
• 6 remove cooked pasta. drain well, then return to the pan and keep warm.
• 7 reduce heat in pan, add cream and stir until gently heated (do not allow the cream to boil).
• 8 pour the sauce over the warm pasta in the pan and toss gently to combine. serve with parmesan cheese.