Fettuccine with ham and mushrooms in cream sauce
Pasta fettuccine 250 g
Butter 50 g
Cream 20% -s 200 g
Wheat flour 1.5 tablespoons
Grated Parmesan cheese to taste
Salt to taste
Vegetable oil 2 teaspoons
Herbs to taste
1. To start a decoction of pasta, cooked to better and less stick together, add water 2 tablespoons vegetable oil and salt. Cook pasta until al dente state and merge.
2. Mushrooms crushed and boil for 5-10 minutes in a little water, salt.
3. Now take for the sauce. In a skillet melt the butter and vsyp flour mixed 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 again mix well. Ham slice and add to the sauce.
4. All the mix and add the grated cheese, the best solid.
5. Garnish with herbs.