December 8th is approaching and with it also Christmas decorations! What about you? Have you already decorated the Christmas tree and your house? As you can see from the pic, we have already recovered the decorations from the attic .

After this small digression, let’s go back to the reason we are here… Our proposal for Christmas lunch: rocchetti pasta served with a creamy sauce made with mushrooms and ham, and decorated with some parsley.

Now that you know the first two recipes, can you guess the theme we have chosen for Christmas lunch? If you have any ideas please write in the comments, or wait for the next recipe to confirm your assumptions .

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If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli.

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Stampa

Rocchetti pasta with mushrooms and ham

Cuisine Egg free

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 6 people

Difficulty

Ingredients

• 2 cloves of garlic
• 25 g of pine nuts
• 700 g of fresh mushrooms
• 400 ml of fresh cream
• 200 g of ham
• 600 g of pasta of your choice
• black pepper
• nutmeg

Instructions

1. Crush the garlic and lightly fry it in a tablespoon of butter with pine nuts.
2. Wash the mushrooms and cut them into strips. Add them to the garlic.
3. Meanwhile, put heat the water for the pasta and add salt. As soon as bubbles, throw in your favourite pasta and cook it perfectly "al dente", that means pasta mast not be too soft, nor too hard.
4. Cover the saucepan and let the mushrooms disperse water, but remember to stir occasionally.
5. Once the mushrooms are cooked, pour the cream, salt and add the ham cut into small pieces.
6. Cook a few more minutes until the sauce thickens.
7. Combined with the pasta and serve immediately, garnished with a few leaves of fresh parsley.