Ingredients
- Penne Pasta: 500g – The ridges hold the creamy sauce beautifully, but feel free to use your favorite pasta shape like fusilli or rigatoni.
- Cooked Ham: 250g – Diced into bite-sized pieces. Use good quality ham for the best flavor, leftover cooked ham works perfectly too.
- Mushrooms: 400g – Sliced. Cremini or button mushrooms are classic, but try a mix of wild mushrooms for a more intense flavor.
- Heavy Cream: 300ml – Provides the rich creaminess. For a lighter option, you can use half-and-half or crème fraîche, though the sauce will be less thick.
- Parmesan Cheese: 100g – Freshly grated. Adds a salty, nutty depth to the sauce. Aged Parmesan is recommended for a stronger flavor.
- Onion: 1 medium – Finely chopped. Forms the aromatic base of the sauce, adding sweetness and savory notes.
- Garlic: 2 cloves – Minced. Essential for flavor, adding a pungent kick that complements the ham and mushrooms.
- Butter: 50g – Used for sautéing and adding richness to the sauce. Unsalted butter is preferred so you can control the salt level.
- Olive Oil: 2 tablespoons – For sautéing the vegetables and preventing the butter from burning. Extra virgin olive oil adds a fruity note.
- Fresh Parsley: A small bunch – Chopped. For garnish and a fresh, herby finish. Flat-leaf parsley is recommended for its robust flavor.
- Salt: To taste – Enhances all the flavors. Sea salt or kosher salt is preferred.
- Black Pepper: Freshly ground, to taste – Adds a touch of spice and depth.
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, so the pasta should be cooked through but still slightly firm to the bite, not mushy. While the pasta is cooking, you can start preparing the sauce. Reserve about 1 cup of pasta water before draining the pasta; this starchy water can be used to adjust the sauce consistency later if needed. Drain the pasta and set aside.
- Sauté the Aromatics: In a large, deep skillet or pot, melt the butter over medium heat along with the olive oil. The olive oil helps prevent the butter from browning too quickly. Add the finely chopped onion and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to ensure even cooking and prevent burning. Softening the onions first releases their sweetness and creates a flavorful base for the sauce.
- Add the Garlic and Mushrooms: Add the minced garlic to the skillet with the softened onions and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic at this stage is incredibly inviting! Next, add the sliced mushrooms to the skillet. Increase the heat slightly to medium-high and sauté the mushrooms for 8-10 minutes, or until they are browned and softened, and their liquid has evaporated. Mushrooms release a lot of moisture when cooked, so it’s important to cook them until this liquid evaporates and they start to brown, which intensifies their flavor. Stir frequently to ensure even cooking and browning.
- Introduce the Ham: Add the diced cooked ham to the skillet with the mushrooms and cook for another 2-3 minutes, just until heated through. Since the ham is already cooked, you are just warming it up and allowing its flavors to meld with the mushrooms and aromatics. Avoid overcooking the ham, as it can become dry.
- Create the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream into the skillet with the ham and mushroom mixture. Stir gently to combine everything and bring the sauce to a simmer. Simmering the sauce allows it to thicken slightly and the flavors to meld together beautifully. Be careful not to boil the cream at high heat, as it can curdle.
- Incorporate the Parmesan Cheese: Stir in the freshly grated Parmesan cheese, a little at a time, allowing it to melt into the sauce and become smooth. Continue stirring until the cheese is fully melted and the sauce is creamy and velvety. The Parmesan cheese adds saltiness and richness to the sauce, so taste and adjust seasoning accordingly after adding the cheese.
- Combine Pasta and Sauce: Add the cooked and drained penne pasta to the skillet with the creamy ham and mushroom sauce. Toss gently to coat the pasta evenly with the sauce. Make sure every strand of pasta is lovingly coated in that delicious creaminess. If the sauce seems too thick, you can add a little of the reserved pasta water to reach your desired consistency. Start with a quarter of a cup and add more as needed, until the sauce is just right – creamy but not too watery.
- Season and Garnish: Season the pasta with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so taste before adding more salt. Stir through the freshly chopped parsley. Parsley adds a pop of freshness and color to the dish.
- Serve Immediately: Serve the Creamy Ham and Mushroom Pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve hot for the best flavor and creamy texture. A warm bowl of this pasta is a perfect comfort meal.
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 35g