Creamy tagliatelle with crispy ham
Pasta with creamy mushroom sauce, broccoli and crispy fried bauernschinken.
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.
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