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Tagliatelle con Panna e Prosciutto (Pasta with a ham and cream sauce)


  • 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

  • 400g/14oz fresh tagliatelle, cooked according to packet instructions

  • grated parmesan


  • 1.

    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.

  • 2.

    Add the cooked pasta to the sauce and allow to thicken, but not too much.

  • 3.

    Serve immediately with a sprinkle of grated or shaved Parmesan cheese.

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