Pasta with twigs and mushrooms
4 servings
45 minutes
Pasta with ham and mushrooms is a dish that has gained popularity due to its simplicity of preparation and rich flavor. It originated in European cuisine, where the tradition of mixing creamy sauces with pasta has existed for centuries. The combination of tender ham, aromatic mushrooms, and creamy sauce creates a soft, rich taste that perfectly complements the firm spaghetti. The mushrooms add a hint of spice, while the cream cheese provides a delicate creamy texture. This dish is great for both everyday dinners and cozy family evenings. Served hot, it can be garnished with fresh herbs or topped with some parmesan to enhance the flavor. It pairs perfectly with white wine, highlighting its delicate notes.
1
Slice the mushrooms and onions.
- Button mushrooms: 200 g
- Onion: 100 g
2
Heat oil in a pan. Sauté mushrooms with onions over low heat.
- Butter: 80 g
- Button mushrooms: 200 g
- Onion: 100 g
3
Cut the ham into cubes.
4
When the mushrooms and onions are browned, add the ham to the pan and continue frying for another 5 minutes. Add the melted cheese.
- Ham: 200 g
- Cream cheese: 100 g
5
After the cheese melts, pour in the cream.
- Single cream 10% fat: 150 ml
6
Simmer for 5 minutes. Add salt and pepper to taste.
- Salt: pinch
- Ground black pepper: pinch
7
Boil spaghetti in salted water for 8 minutes and drain in a colander.
- Spaghetti: 250 g
- Water: 3 l
8
We serve the pasta hot with a sauce of ham and mushrooms.
