Composition / ingredients
Cooking method
1. Put the cooking water to warm up. Add 2 tsp of salt to the water. The Italians say that there should be a lot of water - 1 liter per 100 g of pasta, that salt is 1 tsp per liter, and that when cooking pasta should dance in boiling water (and not lie flat in any way). If you have less water, take less salt.
2. Heat the olive oil in a frying pan. Cut the mushrooms and ham into strips. Fry until a nice crust and mushrooms are ready.
3. In a saucepan, heat the cream, do not boil. Grate the parmesan on a fine grater, dissolve it in cream. Warm it up. Add mushrooms and ham to the cream, warm it up.
4. In boiling water, boil the pasta according to the instructions on the package until al dente. Drain the water, put the pasta in the sauce and mix, or serve to your liking.
Have fun!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pasta, premium, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Ham - 270 kcal/100g
- Beef ham - 133 kcal/100g
- Boiled ham - 282 kcal/100g
- Raw ham - 270 kcal/100g
- Ham sausage - 242 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
