Pasta CarusoHam and Mushroom Cream Pasta
Pasta coated in salsa Caruso, a Uruguayan cream sauce with ham, mushrooms, onion, and cheese. This version uses a smooth pan sauce suited to dried pasta.
Prep
15m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 400gSpaghetti Pasta
- 2.9lWater
Sauce
- 100mlWater (hot)
Pasta
- 10gSalt
Sauce
- 50gUnsalted Butter
- 120gOnion (finely chopped)
- 10gGarlic (minced)
- 250gMushroom (sliced)
- 200gHam (cut into strips)
- 300mlHeavy Cream
- 60gParmesan (finely grated)
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot and add the salt. Cook the spaghetti pasta until al dente, then drain.
- 02
Melt the unsalted butter in a large pan over medium heat. Add the onion and cook until soft and translucent.
- 03
Stir in the garlic and cook briefly, then add the mushroom and cook until the mushrooms have released their moisture and turned tender.
- 04
Add the ham and cook just long enough to warm it through.
- 05
Pour in the heavy cream, bring it to a gentle simmer, and cook until the sauce lightly thickens.
- 06
Stir in the Parmesan and black pepper until the sauce is smooth.
- 07
Add the drained spaghetti pasta to the sauce and toss well, adding the hot water if needed to keep the sauce creamy.
- 08
Serve hot while the sauce is still creamy.
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