|400 g||tagliatelle (green, yellow)|
|100 g||dry-cured ham|
|300 g||mushrooms (e.g. champignons, porcini)|
|½||lemon (juice, divided)|
|1½ tbsp||butter (divided)|
|150 ml||beef stock|
|basil for garnish|
|grated Parmesan cheese for serving|
If you do not make the pasta dough yourself, cook the pasta according to package instructions.
Cut ham into thin strips. For mushrooms, we used dried porcini soaked in lukewarm water for 20 min. We also used fresh champignons. Clean, cut into thin slices, then drizzle with part of the lemon juice.
Melt butter in a wide pot, press in the garlic clove and sauté gently. Pour in the cream and the beef broth, bring to a boil, then simmer until reduced and creamy.
Melt the remaining butter in a frying pan. Add mushrooms gradually and sauté. Rinse the parsley, pat dry with kitchen towels, then chop finely. Add both parsley and ham strips to the mushrooms and fry on low heat. Carefully season with salt (caution: the ham is already salty) and pepper.
Arrange tagliatelle on pre-heated plates. Season the cream sauce with salt, pepper, and a little lemon juice, then pour over the pasta. Top with the mushroom mixture and garnish with plucked basil leaves. Season once again with pepper, and serve with freshly grated Parmesan cheese.