Fettuccine Boscaiola

• 1 lb mushroom
• 1 lb ham
• 1 lb fettuccine
• oil
• 2 12 ounces garlic butter
• 23 cup heavy cream
• dried herbs
• freshly grated parmesan cheese, to serve
• salt

1. Carefully wipe the mushrooms with a damp paper towel to remove any grit.
2. Slice the whole mushrooms finely, including the stems.
3. Slice the ham into rough shapes about the same size as the mushrooms.
4. Bring a large pan of water to a rapid boil and add pasta.
5. (Pouring a small amount of oil and salt into the boiling water will give a better result).
6. Heat the 1/2oz of the garlic butter in a heavy-based frying pan and flash-fry the ham.
7. Add the mushrooms, mixed herbs and the rest of the garlic butter.
8. Cook the mushrooms until lightly brown.
9. Remove cooked pasta.
10. Drain well, then return to the pan and keep warm.
11. Reduce heat in pan, add cream and stir until gently heated (do not allow the cream to boil).
12. Pour the sauce over the warm pasta in the pan and toss gently to combine.
13. Serve with Parmesan cheese.

mushroom, ham, fettuccine, oil, garlic, heavy cream, herbs, parmesan cheese, salt

Taken from www.food.com/recipe/fettuccine-boscaiola-345475 (may not work)