Classic alfredo pasta

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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

Cooking Instructions

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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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.