Spinach fettuccine in mushroom sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta (spinach fettuccine)
• 300 small mushrooms
• 3 spring onions
• 50 g ham, smoked or pancetta
• 40 g butter
• 300 ml cream
• 4 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the fettuccine “al dente” according to the package instructions. Drain and return to the pot. Meanwhile, trim and finely chop the spring onions (remember to remove the dark green part first). Slice the mushrooms and ham into thin strips. Heat the butter in a medium saucepan. Sauté the ham and onions over medium heat for about 3 minutes. Add the mushrooms and reduce the heat to low. Cover and simmer on low heat for about 5 minutes, stirring occasionally. Add the cream, 2 tablespoons of parsley, salt, and pepper, and simmer for another 2 minutes, then season to taste. Carefully fold the sauce into the pasta. Serve immediately on warmed plates, sprinkled with the remaining parsley.