Tagliatelle in mushroom cream sauce

Ingredients for 2 servings:

• 200 g pasta (tagliatelle)
• 100 g ham, raw or bacon
• 200 g mushrooms
• 200 ml cream
• 2 tbsp lemon juice
• some parsley, dried
• salt and pepper
• 1 vegetable stock cube
• 50 g Parmesan, freshly grated
• 2 garlic cloves
• 2 tbsp butter
• Water (salt water)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tagliatelle in salted water according to the package instructions. Clean the mushrooms, slice them, and drizzle with 1 tablespoon of lemon juice. Chop or press the garlic clove. Melt the butter in a pan and fry the mushrooms and garlic cloves until the liquid from the mushrooms has evaporated. Then add the cream and vegetable stock cube and simmer for 10 minutes. Meanwhile, cut the raw ham (or bacon) into strips. Add the ham to the sauce and simmer for another 5 minutes. Season with salt, pepper, and 1 tablespoon of lemon juice, and add the parsley. Finally, stir in the pasta, divide among plates, and sprinkle with Parmesan cheese.