A simple pasta dish made from dried mushrooms and prosciutto in a cream sauce. Use ham instead of the prosciutto and normal cream instead of the creme fraiche. The sauce is ready by the time the pasta is cooked.
25g dried porcini mushrooms
1/2 onion, finely diced
1 clove garlic, crushed
1 tablespoon olive oil
4 slices ham or prosciutto
few basil leaves
300ml chicken stock
2 of 3 tablespoons creme fraiche or cream
salt and black pepper
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Pour boiling water on mushrooms and leave to soak for 5-10 minutes.
Start cooking spaghetti according to packet instructions.
In medium sized pan cook the chopped onion and garlic until soft.
Rip up the prosciutto and basil leaves and add to onion and cook for further 2 mins, stirring all the time. The mushrooms should be ready now, so drain and rinse them and add to mixture and give a few stirs.
Add the stock and creme and reduce by a third.
Pasta should be ready now, so drain and add to the sauce and give it all a good seasoning of freshly ground black pepper, salt and - if you like - some Parmesan.