A delightful twist on the classic carbonara, featuring creamy mushrooms and savory ham.
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
Add a splash of olive oil to the boiling water to prevent the pasta from sticking.
Heat the olive oil in a frying pan over medium heat, then sauté the ham until slightly crispy.
Ensure the ham is evenly spread out in the pan for uniform cooking.
Add the mushrooms to the pan and cook until they release their moisture and become tender.
Stir occasionally to prevent the mushrooms from burning.
In a mixing bowl, whisk together the eggs, cream, salt, and pepper until well combined.
Use a fork or whisk to ensure the mixture is smooth and well blended.
Drain the cooked pasta and return it to the pot. Add the ham, mushrooms, and their juices.
Toss the pasta gently to coat it evenly with the ingredients.
Pour the egg and cream mixture over the pasta and stir quickly to create a creamy sauce.
The residual heat from the pasta will cook the eggs, so work quickly to avoid scrambling.
Serve the pasta on plates and sprinkle with grated Parmesan cheese.
Warm the plates before serving to keep the pasta hot longer.
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