Ham And Mushroom Fettuccine

1. 1

   Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain and return to pan.

2. 2

   Meanwhile, heat oil in a medium frying pan over moderate heat. Add the ham, mushroom and garlic and cook for 2-3 minutes or until ham is crisp and mushrooms soften.

3. 3

   Whisk evaporated milk and cornstarch in a small bowl. Add to the ham mixture with stock. Cook for 2-3 minutes or until mixture boils and thickens. Stir in peas and parmesan. Add the fettuccine and toss to combine.

4. 4

   Spoon pasta into shallow serving bowls. Serve sprinkled with extra Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.