Pasta con Salsa de Setas y Taquitos de Jamón I

Pasta with mushroom sauce and ham cubes

Today, we're going to show you how to prepare a typical dish for this time of year that always yields great results: pasta with mushroom sauce and diced Iberian ham.




TOTAL TIME: 30 min

  • 250 g Assorted Fresh Mushrooms
  • 80 g Iberian Ham Diced
  • 400 g Fresh Tagliatelle
  • Onion
  • 150 ml Cooking Cream
  • ¼ White Cooking Wine
  • Salt and Pepper
  • Parmesan Cheese (optional)
  • Olive Oil


1. Cut the onion into julienne and sauté it in a pan with a drizzle of extra virgin olive oil until it's well caramelized.

2. Chop the mushrooms into small pieces and add them to the pan (you'll see them releasing water). Stir occasionally.

3. Add a quarter glass of white cooking wine and continue stirring. Season with salt and pepper to taste.

4. Add the liquid cream and reduce the heat, allowing the mixture to cook gently for about 8 minutes. Stir occasionally. If the mushroom sauce is too thick toward the end of the process, add a bit of water and mix.

If, after cooking the mushroom sauce, you want a smoother texture (without mushroom pieces), you have the option to blend it.

5. Cook the pasta for about 7 minutes. When it's ready, drain it.

6. Mix the sauce and the pasta in a pot or pan and add the ham cubes one minute before removing it from the heat. Stir it in.

7. Now you can plate it. Add a sprinkle of pepper and some more ham cubes on top. There's also the option to sprinkle some grated Parmesan cheese on top. It's your choice!

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