Green ribbon pasta in porcini mushroom sauce

Ingredients for 3 servings:

• 500 g tagliatelle, green
• 200 g diced ham
• 250 g porcini mushrooms
• 1 onion(s)
• 3 garlic cloves
• some olive oil
• 250 cl white wine
• 2 cups of cream, 200 ml each
• 100 g Parmesan, grated
• Salt and pepper, black, from the mill
• 1 tsp sugar, optional
• Dried parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First of all, I want to say that I’ve written in my recipes to use a pot. A tip from me that’s great for pasta: get a wok from a Swedish furniture store! It costs around 10 euros. Sure, it sounds Asian at first, but believe me, it’s perfect for pasta sauces! Cook the tagliatelle as usual until al dente. In the meantime, finely chop the onions and garlic. Finely dice the ham or use pre-diced ones. Slice the porcini mushrooms; if using frozen mushrooms, slice them and thaw them. Now add a little olive oil to the wok and briefly sauté the onions and garlic. Next, add the ham and fry it briefly. After about 2 minutes, add the mushrooms and fry for another 2 minutes. Now deglaze with white wine and let the alcohol evaporate. Once the alcohol has evaporated, add the cream and Parmesan. Stir constantly, making sure the Parmesan combines with the sauce! If you need more sauce, dilute with a little milk. Season with salt and pepper. I personally add a teaspoon of sugar. Now, reduce the heat to low and stir the pasta into the sauce. Garnish with dried parsley and a few more grinds from the pepper mill. This dish can also be cooked with other mushrooms.