30 minutes – serves 4

  • 30 ml olive oil
  • 4 spring onions, sliced
  • 2 cloves garlic, finely chopped
  • 250 g ham, cubed
  • 250 g mushrooms, quartered
  • 250 ml cream
  • salt and freshly ground pepper to taste
  • about 400 g tagliatelle pasta
  • 100 g grated pecorino cheese

Heat the olive oil in a pan. Fry the spring onions and garlic for about 3 minutes. Add the ham and mushrooms. Fry for about 10 minutes until the mushrooms are soft. Add the cream and cook uncovered for about 15 minutes until the sauce thickens. Season with salt and black pepper. Meanwhile, cook pasta according to the instructions on the pack. Mix the pasta with the sauce and serve with grated pecorino.