Fettucini al fredo
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 500g fettucini, cooked
- 400g gypsy ham, chopped
- 250g portabellini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 250 ml fresh Ayrshire cream
- 1/2 cup fresh parsley, finely chopped
- salt
- 1.5 g pepper
- juice of one lemon
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Cooking Instructions
- To make the sauce, fry the mushrooms in a large pan for 5 minutes.
- Add the garlic and ham and fry for another minute.
- Pour in the cream and allow to simmer on a low heat for 10 minutes while you cook the pasta.
- When the pasta is cooked, add the parsley to the sauce. Season to taste and add the lemon juice.
- When draining the pasta, reserve 1 cup of the cooking water.
- Toss the pasta in the sauce and add some of the reserved pasta water if the sauce looks too thick.
- Serve immediately.
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