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Classic alfredo pasta

By Jacqueline Burgess

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 cup cream
½ cup good quality chicken stock
80 g Parmesan, finely grated
200 g gammon or smoked ham, sliced
250 g portabellini mushrooms, halved and pan fried
250 g fettuccine, cooked al dente
sea salt and freshly ground black pepper, to taste

Method

1. Heat the cream and chicken stock in a saucepan over a medium heat. Simmer until reduced by half, then remove from the heat. Mix in half the Parmesan and sliced ham. Add the pan fried portabellini mushrooms.

2. Toss through cooked pasta. Sprinkle over the remaining Parmesan and season to taste.

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