Cooking pasta with ham, mushrooms and parmesan cheese
Hobby tags:
cooking
food
pasta
Published by: Dmitri Kartashov on 12/08/2008
I believe that the secret of any pasta is the sauce. So here it is: get some chicken stock, bring to the boil. Add a glass of cheap dry white wine and wait until alcohol evaporates. Add 150 ml of single cream.
Mix separately about one and a half table spoon of flour with a little bit of water, so that there are no bits left and add that to the boiling mix. This should add thickness to the sauce. If it's not thick enough add some more of the same mixture. Then add some chopped parsley, season and the sauce is done.
All you have left to do is fry the rest of the bits and pieces, starting from the onion first. Mix the sauce in. Boil spaghetti, linguine or any other pasta that you like. One thing I would like to point out is when the pasta is ready, get rid off the water and place the pasta back in the saucepan and than add olive oil. You want regret it I promise. That's it ready to serve!
Ah, sorry, get that lovely parmesan on top of the pasta! Happy eating!