Pasta with mushroom, ham, and cream sauce

Pasta with ham is a classic combination. It combines the saltiness of ham with the delicacy of pasta, and I crave it often.

This dish also adds earthy mushrooms that are sautéed until crisp. The sauce is rich, creamy, and delicate. Together, the combination is beautiful and soul-satisfying. You can choose to use mushrooms of your choice. I chose oyster mushrooms for their subtle flavour and because they are commonly available in India now.

Marcella Hazan is my favourite author of Italian cookbooks. I have several of her cookbooks and have cooked from them often. Her recipes are authentic Italian without the fuss, and each one is beautifully flavoured and delicious. This is the chef whose cookbooks I go to for great Italian food.

For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons butter

4 shallots, sliced

1/2 lb mushrooms, preferably oyster

1 teaspoon pepper

Salt, to taste

6 oz. smoked or cooked ham, diced

For the pasta:

6 oz. fetticinni or spaghetti

8 cups of water

1/2 teaspoon salt

6 drops of olive oil

2 tablespoons butter

4 tablespoons cream

1/2 cup Parmesan cheese + to garnish at the table

Start by making the pasta. Heat the water with the salt and olive oil to a robust boil. Add the pasta and cook for the time recommended on the package, minus 1 minute for al dente. Do not overcook the pasta; it will also cook a bit more in the sauce. Drain and set aside.

While the pasta is cooking, add the butter to a wide sauté pan on low heat. Add the shallot and fry until soft, but do not allow it to take on any colour.

Add the mushrooms, pepper, and salt and turn the heat to high. The mushrooms should sit on the pan in a single layer and not be overcrowded. Fry until the liquids are evaporated and the mushrooms begin to take on a lovely golden colour, about 5 minutes. Add the ham and fry for an additional 3-4 minutes to allow the ham to render the fat and flavour the mushrooms.

The pasta should be ready by this time. Add the pasta and sauté for 3-4 minutes. Add the butter and cream and toss well to create an emulsion. Add the Parmesan and melt into the sauce.

Serve immediately with additional Parmesan on the side.

Note: This is a dish that has to be served directly from the stove. It is no a dish that keeps well or can be reheated.