Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g ribbon noodles (spinach fettuccine)
- 300 small mushrooms
- 3 spring onion (s)
- 50 g ham, smoked or pancetta
- 40 g butter
- 300 ml cream
- 4 tablespoon parsley, freshly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the fettuccine al dente according to the instructions on the packet. Drain and return to the saucepan.
- In the meantime, clean and finely chop the spring onions (remember to remove the dark green part beforehand). Cut the mushrooms and ham into thin strips.
- Heat the butter in a medium saucepan. Fry the ham and onions at medium temperature for about 3 minutes. Add the mushrooms and turn down the heat. Put the lid on and simmer on a low heat for about 5 minutes, stirring occasionally.
- Add the cream, 2 tablespoons of parsley, salt and pepper and simmer for another 2 minutes, season to taste.
- Carefully fold the sauce into the pasta. Serve immediately on preheated plates, sprinkled with the rest of the parsley.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below