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Fettuccine with Mushrooms

  • 45 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • 1 ¼ lb fettuccine
  • lb mushrooms
  • 3 ½ oz ham
  • 5 oz butter
  • basil
  • salt
  • Parmigiano Reggiano cheese


Trim the stalks of the mushrooms, wash them carefully, dry in a napkin and slice thinly. Cut the ham into thin strips. In a pan, put two thirds of the butter and as soon as it is hot add the mushrooms. Cook over high heat for 3-4 minutes, add the ham with three or four small leaves of basil, chopped, mix, and season with salt and remove the pan immediately from the heat. Boil and drain the “fettuccine”, and dress with the prepared sauce, adding the rest of the butter and a generous helping of grated Parmesan. If they are too dry, add, while dressing, some tablespoons of their cooking liquid, still boiling.