Fettuccini with Mushroom, Ham and Creamy Sauce
Pasta fettuccine 250 g
Butter 50 g
Cream 20% -s’ 200g
Wheat flour 1.5 tablespoons
Grated parmesan cheese to taste
Salt to taste
Vegetable oil 2 teaspoons
Greens to taste
1. To start a decoction of pasta, cooked to better and less stick together, add in the water 2 tablespoons of vegetable oil and salt. Pasta cook until al dente state and merge.
2. Mushrooms grind and boil for 5-10 minutes in a little water, salt.
3. Now take for the sauce. In a skillet melt the butter, and lay the flour, mix with butter and a good salt, and then add the cream. Since we salted flour, it should disperse well in the cream, stir until smooth and pour the mushrooms directly from the broth (it should be a little bit) and mix again thoroughly. Ham slice and add to the sauce.
4. All mix and add the grated cheese, the best solid.
5. Garnish with herbs.