- 350g/12oz penne pasta
- 2 x 80g packs parma ham
- 250g/9oz small brown chestnut mushrooms
- 200g/7oz full-fat crème fraîche
Remove items you already have in your ingredients list above to see the difference.
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- parma ham2 x 80g packs3.24
- small brown chestnut mushrooms250g/9oz1.07
- full-fat crème fraîche200g/7oz0.75
Total5.06
These prices are estimated using computer learning and can differ based on location. The more you use YoHugo to save new recipes the more accurate the prices get.
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes.
Add the minced garlic to the mushrooms and cook for an additional minute until fragrant. Stir in the chopped ham and cook for another 2-3 minutes until the ham is heated through.
Reduce the heat to low and stir in the double cream. Simmer gently for about 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper.
Add the cooked penne to the sauce, tossing to coat the pasta evenly. Stir in the grated Parmesan cheese and butter, allowing them to melt into the sauce, creating a creamy consistency.
Finish with a sprinkle of freshly chopped parsley and serve immediately, garnished with additional Parmesan if desired.
