You will need
- For two servings:
- – fettuccini paste – 250 g;
- – cream 20% fat – 200 ml;
- – ham – 100 g;
- – champignons – 100 g;
- – butter – 50 g;
- – wheat flour – 1, 5 tbsp;
- – vegetable oil – 2 tsp;
- – grated parmesan, salt, fresh greens.
Boil the pasta. In the water, add a couple of spoons of vegetable oil and salt – then they will stick less. Cook the pasta to an al dente state, drain the water.
Grind the champignons, boil in water for 10 minutes, salt.
Cook the cream sauce. Melt the butter on a pan, pour in the flour, mix until smooth. Pour the mushrooms together with the broth, stir. Cut the ham and send in the sauce too.
Mix the sauce with the paste, add grated parmesan, garnish with fresh greens at your discretion. Pleasant appetite!