Tagliatelle with Mixed Mushroom and Cream Sauce

Cook the pasta in salted water according to the instructions on the packet. Meanwhile, clean the mushrooms and cut into fine slices. Dice the ham and finely chop the parsley.

Put on a pan and fry the mushrooms in 2 tablespoons of olive oil. Season with a little salt from the mill and then add the peas and ham. Let it fry a little and pour on the cream. Bring to the boil briefly and simmer at a low temperature for about 2-3 minutes. Season to taste with salt and pepper. (A little tip, try the sauce with a noodle to see how much salt is actually needed)

Add the pasta and mix everything well. Sprinkle with the parsley and serve on deep pasta plates