Mellow tagliatelle ai porcini

Tempo 10'  


(for 4 people)
– 500 g of tagliatelle ai porcini OroGiallo
– 2 thick slices of ham
– 50 g of butter
– 200 g of porcini cooking cream
– 50 g of grated parmesan cheese
– pepper just enough
– one little bunch of fresh parsley finely chopped


In a large pan let melt the butter on a low flame , add the ham cut in little slices (Julienne-style) and cook for 3-4 minutes, then add some water and let cook for about 10 minutes.
Boil the tagliatelle ai porcini in abundant salted water and drain them firm. Put them into the pan where you will have poured the cream and the grated parmesan, let amalgamate for one or two minutes in mixing them and serve with a sprinkling of parsley.