Tagliatelle in a ham, mushroom and white wine sauce

I had roast gammon for dinner yesterday and there was quite a lot left so for lunch today I came up with this yummy and pretty quick (if you don’t make your own pasta) lunch. I guess it’s a variation of the uber creamy microwave meal found in most supermarkets – but don’t let that put you off.

Tagliatelle with ham and mushrooms

Serves: 2-3 for lunch

1tbsp olive oil
1 shallot, finely chopped
1 clove garlic, finely chopped
125g chestnut mushrooms, finely chopped
125g cooked ham, torn into small pieces (you could use pancetta instead if you like, but fry separately until golden if you decide to use it)
150ml white wine
200ml chicken stock
Handful of roughly chopped parsley
Dash of double cream
Salt and pepper

200g tagliatelle (fresh or dried) – I made my own, check me out!

Heat the oil in a large frying pan over a low to medium heat, then add the shallot and soften but don’t brown. After a few minutes add the garlic and then after another couple of minutes add the mushrooms. Turn up the heat until shrooms are cooked then add the ham and give it a good stir. Turn the heat up to high and pour in the wine and cook down a little before adding the stock. Cook down until the sauce is as saucy as you like (I don’t like mine swimming so I have to the consistency where it will just coat the pasta).

Cook the pasta as per instructions on the pack – this usually involves a large pot of boiling salted water for about 8 minutes. Or if using fresh just a couple of minutes.

Stir in a dash of cream, as large or as little as you like. Stir through the parsley and season to taste.

Once the pasta is ready drain but add a few tablespoons of the water to the sauce. Add the pasta to the frying pan too and mix together well. This way the pasta will absorb some of the sauce making it extra tasty.

Divide between bowls and top with more fresh parsley and finely grated parmesan. Devour.