This one-pot creamy ham and mushroom farfalle is easy to create, filled with flavors and ready within half an hour.
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PEEL and finely chop the red onion and garlic cloves. RINSE the mushrooms with a brush or paper kitchen towel. DIVIDE the mushrooms into quarters and CHOP the dried ham into pieces.
GRATE the grana padano and set aside.
HEAT butter in a large skillet and sauté the finely chopped red onion and garlic cloves. ADD the mushroom quarters and cook them for about 5 minutes on medium-high heat.
POUR in the chicken stock along with the pasta and COOK them for about 15 minutes. Exact cooking time depends on the type of pasta. You'll notice the pasta will absorb most of the chicken stock.
Meanwhile HEAT a skillet and cook the pieces of ham until they're crispy. This is not necessary, you can also ADD the ham as they are. ADD the cream, grated cheese and crispy ham.
SEASON with pepper and salt, but be careful with the salt because the ham is probably quite salty. Enjoy!
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