Recipe of the Week

Fettuccine Boscaiola 

(fettuccine with ham and mushrooms)

Ingredients

2 Tbsp olive oil
200 g mushrooms, thinly sliced
200 g ham, thinly sliced
2 cloves of garlic, minced
1/2 cup dry white wine
1/4 cup (310 ml) cream

500g fettuccine
2 Tbsp coarsely chopped fresh chives
Parmesan cheese shavings to garnish

Directions

Heat the oil in a skillet or saucepan, add the mushrooms, ham and garlic and cook on medium heat for 3-4 minutes, until soft. Pour in the wine and cook uncovered until the liquid is reduced by half.

Stir in the cream, reduce heat to minimum and simmer uncovered until the sauce starts to thicken.

Meanwhile, cook the fettuccine in a pot with lots of boiling, salted water, al dente (check instructions on the package). Drain and return to the cooking pot. Pour over the sauce, add the chives and toss until all ingredients are well combined.

Serve in individual dishes, topped with parmesan shavings.

Notes and tips

The recipe contains 32g of fat per serving. You can make it lighter by replacing some of the cream used with milk; the result will not be the same though.