Tagliatelle verdi with mushrooms and cooked ham

Ingredients for 1 servings:

• 80 g tagliatelle (tagliatelle verdi), fresh
• 100 g mushrooms
• 80 g cooked ham
• 1 garlic clove(s)
• 50 g processed cheese
• 20 g Grana Padano
• 1 tsp, stripped Thyme, shredded
• salt and pepper
• 2 tbsp rapeseed oil for frying
• 3 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Bring a pot of heavily salted water to a boil and bring to a boil. While the water is heating, chop the cleaned mushrooms, peeled garlic, and ham. Place a pan, preferably ceramic, on the stovetop and heat (electric stove level 4). When the pan is hot, add the rapeseed oil. After one minute, add the mushrooms and toss for 3 minutes. Then add the ham and garlic and fry for 3 minutes. Deglaze the pan with salted water from the pasta pot and add the cream cheese. Bring the liquid to a boil and simmer over low heat (level 1), stirring frequently. Season the sauce with thyme and pepper. When the water is boiling, add the fresh pasta and cook for about 4 minutes. When the pasta is ready, drain it and serve on a plate. If desired, dilute the contents of the pan with the pasta cooking water, season to taste, and pour over the pasta. Finally, drizzle with olive oil and sprinkle with grated Grana Padano.