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Fettuccine In Creamy Ham And Mushroom Sauce

chef.tim.lee's picture
Ingredients
  Tagliatelle/Dried fettuccine 6 Ounce (Dried Or Fresh, 175 Gram)
  Salt To Taste
  Pepper To Taste
  Butter/Margarine 1 Ounce (25 Gram)
  Button mushrooms 1 1⁄2 Ounce, finely sliced (40 Gram)
  Smoked ham slice 1 , cut into fine strips
  Freshly grated nutmeg To Taste
  Double cream 75 Milliliter (5 Tablespoon)
  Freshly grated parmesan cheese 1 Ounce (25 Gram)
Directions

MAKING
1) In a large pan, with boiling salted water place the pasta and cook for 8-12 minutes, if using dried pasta, 2-3 minutes if using fresh.
2) Pour off the water and drain the pasta completely and allow to cool.
3) In a saucepan, melt the butter and saute in the mushrooms for 2-3 minutes.
4) Stir in ham and nutmeg, and season to taste.
5) Fold in the cream and cook over low heat for 2 minutes or until slightly thickened.
6) Stir in pasta and Parmesan cheese in the ham sauce, coating the pasta evenly.

SERVING
7) Serve the pasta hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
1

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