- Bring a large saucepan of water to the boil. Trim off and discard any excess fat and rind from the ham, then cut the meat into small cubes.
- Clean and slice the mushrooms. Put into a heavy, medium-sized saucepan with the cream, nutmeg and some black pepper. Bring to the boil, reduce the heat to moderate and cook, stirring frequently, until the cream starts to thicken.
- Add the pasta and some salt to the saucepan of boiling water, then bring back to the boil and cook gently, uncovered, for 3–5 minutes, until al dente.
- Meanwhile, crumble the cheese into small pieces and finely chop the parsley.
- When the cream has thickened enough to coat the back of a spoon, remove the pan from the heat, add the cheese and stir until it melts.
- Add the ham to the sauce, then return the pan to the heat and warm through gently. Stir in the chopped parsley and put the sauce aside to keep warm.
- Drain the pasta, transfer to a serving bowl and sprinkle with the poppy seeds. Pour over the sauce, toss gently and serve.
Using dried pasta
If you're using dried pasta from a box adjust the cooking time accordingly.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E.
EASY DOES IT!
Grating fresh nutmeg straight into a dish gives the food far more flavour than using the ready-ground variety.