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 the cream and allow to simmer on 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.
Originally Submitted
1/25/2013
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