This was my FAVE thing to make with mum when I was little! I loved eating the ham and mushrooms once they were cooked before the cream goes in, it tastes so good!! 

Serves 4 
Pasta, to serve 4
10 button mushrooms
3-5 garlic cloves, crushed
1 small brown onion, diced
450g leg Ham, diced
2 tbsp olive oil
600ml heavy cream
1 cup stock (beef or chicken)
1-2 tbsp fresh Parsley, chopped
1/2 cup Parmesan (more to sprinkle on top!)
Salt and pepper to taste 


  1. Cook pasta according to packet instructions. 
  2. In a deep pan, splash olive oil and heat over medium to high heat. 
  3. Once hot, add onion and garlic. Cook for 5 minutes or until onion becomes translucent. Continue to stir while cooking.
  4. Add mushrooms and ham, cook for 10 minutes or until all the water has evaporated. (I cook mine for a little longer, until the ingredients have lightly browned) 
  5. Add stock, cream, parsley, parmesan, salt and pepper. Bring to a slow boil.
  6. Taste here, if you need more salt or pepper - add it now! 
  7. Leave to simmer and thicken for 10-15 minutes on a low heat. 
  8. Serve with cooked pasta and a sprinkle of parmesan on top!