Ingredients

1 onion, chopped

2 fat garlic cloves, chopped

2 Tbs butter

200 g brown mushrooms

100 ml dry white wine

100 g ham, cubed

100 ml cream

Parsley, chopped

Plenty of grated Parmesan (be as generous as you like)

Salt and pepper to taste

Method

Cook pasta al dente. Sauté the onion and garlic in butter until softened and lightly caramelised. Slice the mushrooms and add. Cook, stirring, over a high heat to allow the mushrooms first to release their own juices, and then to cook those juices away. Only then should you add the wine, and let that reduce over a lower heat. Add the cubed ham and cream, season to taste with salt and pepper, and simmer for the flavour and texture to develop. Three or four minutes should do it. Drain the pasta but reserve 3 or 4 Tbs of the pasta water. Toss the drained pasta and sauce together in a pot or bowl, add the reserved pasta water, stir in grated Parmesan, toss in the chopped parsley, and serve with extra Parmesan grated over. DM/TGIFood

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