Filter
Reset
Sort ByRelevance
Belinda Jean
Pasta in Italian cheese
Pasta, with mushroom cream sauce with parma ham served in a cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the parma ham into pieces. Cover the cheese to about 2 cm at the edge and bottom. Keep 75 g of cheese behind.
-
Cut the mushrooms into quarters.
-
Heat the oil in a skillet and fry the mushrooms for 5 minutes on a high heat. Change regularly.
-
Ris the leaves of the sprigs of thyme and add to the mushrooms. Squeeze the garlic on top and bake for another 2 minutes.
-
Cook the spaghetti al dente according to the instructions on the package.
-
Add the whipped cream to the mushrooms and reduce for 5 minutes. Season with pepper.
-
Drain the spaghetti and add with the parma ham to the sauce. Scoop with half of the retained cheese.
-
Spoon the pasta into the hollowed cheese and sprinkle with the rest of the cheese left behind. Serve immediately. Bon appétit! .
Blogs that might be interesting
-
25 minAppetizerlarge shrimp, wok prawns natural, cocktail shrimp, olive oil, garlic, Red pepper, paprika, curry powder, tomato, cognac, cooking cream, flat leaf parsley, baguette,scampi in spicy tomato cream sauce
-
30 minAppetizerpotatoes, cabbage, roots, butter, onion, White wine, chicken bouillon, cloves, dried thyme, smoked sausage,potato-vegetable pancake
-
30 minAppetizerfilo pastry, steamed mackerel, sambal manis, ketjapmarinademanis, egg, leeks, Sesame seed,spicy mackerel in filo pastry
-
20 minLunchbacon, olive oil, little gem, romaine lettuce, mature farm cheese, mature cheese, shallot, dijon mustard, Red wine vinegar, extra virgin olive oil,roasted little gem with bacon and farmhouse cheese
Nutrition
470Calories
Sodium25% DV590mg
Fat38% DV25g
Protein42% DV21g
Carbs13% DV40g
Fiber8% DV2g
Loved it