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1 pkt fettucine
2 cups mushrooms sliced
1 cup diced ham
½ cup butter
3 garlic cloves, minced
2 cups heavy cream
¼ teaspoon white pepper
¼ teaspoon salt
1 tsp oregano
1½ cups grated Parmesan cheese + extra for serving
2 TB chopped fresh parsley for serving
Bring a pot of water to the boil, add 1 tsp of salt, 1 TB olive and add fettucine pasta. Cook until al dente.
In a medium sauce pan over medium heat melt 2 tblsp butter.
Add garlic, add mushroom and fry till tender, add ham and stir. Set aside. In another saucepan add remaining butter and heat till it foams, add cream, salt and pepper and oregano.
Bring to a low boil and reduce heat to medium low and simmer for a few minutes. Add parmesan cheese and stir till it thickens.
Add the mushrooms and ham and stir a few minutes. Serve hot over fettucine.
Garnish with fresh black pepper, parmesan and parsley
Prepared, tried and tested by: Melanie Kramar