Ingredients

350g/12oz penne pasta

2 x 80g/3oz packs Parma ham, snipped into small pieces

250g/9oz small brown chestnut mushrooms, halved or quartered

200g/7oz full-fat crème fraîche

100g/3½oz Parmesan, grated

2 tbsp chopped parsley

Salt and pepper, to taste

To serve (optional) -

Green salad

Crunchy bread

Directions

Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside

Heat a frying pan until hot. Add the pieces of Parma ham and fry until crisp, remove half of the ham onto a plate and set aside. Add the mushrooms to the pan and fry for two minutes. Add the crème fraîche and bring up to the boil. Add the pasta, Parmesan and parsley and toss together over the heat. Season well with salt and pepper.

Serve with a green salad and crunchy bread.