Creamy tagliatelle with crispy ham

Cook the broccoli in 7 minutes until al dente.

Cook the tagliatelle al dente according to the instructions on the package.

Cut the ham into strips of 1 cm and finely chop the parsley.

Heat half the oil in a frying pan and fry the ham in 3 min. Spoon on a plate.

Put the rest of the oil in the frying pan, add the mushrooms and fry for 3 minutes. Add the cream cheese and heat for 1 min.

Put the parsley through. Add pepper.

Drain the tagliatelle and scoop the ham. Divide the tagliatelle over the plates and put the mushroom sauce on it. Serve with the broccoli.