Ribbon pasta with mushrooms

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 onion(s)
• 50 g raw ham
• 200 g mushrooms (stone mushrooms)
• 1 tbsp oil
• 160 g tagliatelle pasta
• salt and pepper
• some parsley
• 50 g sour cream
• 50 ml milk
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the garlic clove and onion and finely dice. Remove any visible fat from the raw ham and finely dice. Briefly wash the mushrooms and slice them. Bring 1.5 liters of salted water to a boil in a pot. Heat the oil in a large non-stick pan and fry the onion, garlic, and ham cubes. Add the mushrooms and continue frying over high heat to evaporate any liquid. Season everything with salt and pepper. Meanwhile, cook the tagliatelle in salted water for about 6 to 8 minutes. Wash and chop the parsley. Add the sour cream and milk to the mushrooms. Drain the cooked tagliatelle and immediately toss with the mushrooms. Season to taste and serve sprinkled with parsley and Parmesan cheese.