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Belinda Jean
Pasta in Italian cheese
Pasta, with mushroom cream sauce with parma ham served in a cheese.
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Ingredients
Directions
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Cut the parma ham into pieces. Cover the cheese to about 2 cm at the edge and bottom. Keep 75 g of cheese behind.
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Cut the mushrooms into quarters.
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Heat the oil in a skillet and fry the mushrooms for 5 minutes on a high heat. Change regularly.
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Ris the leaves of the sprigs of thyme and add to the mushrooms. Squeeze the garlic on top and bake for another 2 minutes.
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Cook the spaghetti al dente according to the instructions on the package.
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Add the whipped cream to the mushrooms and reduce for 5 minutes. Season with pepper.
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Drain the spaghetti and add with the parma ham to the sauce. Scoop with half of the retained cheese.
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Spoon the pasta into the hollowed cheese and sprinkle with the rest of the cheese left behind. Serve immediately. Bon appétit! .
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Nutrition
470Calories
Sodium25% DV590mg
Fat38% DV25g
Protein42% DV21g
Carbs13% DV40g
Fiber8% DV2g
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