Panna e prosciutto (ham, mushroom and cream sauce)
From Saturday Kitchen
Ingredients
- 300ml/10fl oz single cream
- 200g/7oz ham, cut into cubes
- 100g/4oz salted butter
- pinch of grated nutmeg
- 2 handfuls of button mushrooms, sliced
- handful of grated parmesan
- salt
- freshly ground black pepper
To serve
- 400g/14oz fresh tagliatelle, cooked according to packet instructions
- grated parmesan to taste
Method
In a frying pan, shallow-fry the mushrooms and ham in the butter until golden. Add the cream, season with salt and pepper and a pinch of nutmeg and allow to cook for about one minute.
Add the cooked pasta to the sauce and allow to thicken, but not too much.
Serve immediately with a sprinkle of grated or shaved parmesan cheese.
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