Ham And Mushroom Fettuccine - cooking recipe

Ingredients

1 lb fettuccine
1 tbsp vegetable or olive oil
9 oz ham, chopped
8 oz crimini mushrooms, quartered
2 None cloves garlic, crushed
3/4 cup evaporated milk
1 tbsp cornstarch
1 cup reduced-salt chicken stock
1/2 cup frozen peas
1/2 cup grated parmesan, plus extra for serving

Preparation

Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender. Drain and return to pan.
Meanwhile, heat oil in a medium frying pan over moderate heat. Add the ham, mushroom and garlic and cook for 2-3 minutes or until ham is crisp and mushrooms soften.
Whisk evaporated milk and cornstarch in a small bowl. Add to the ham mixture with stock. Cook for 2-3 minutes or until mixture boils and thickens. Stir in peas and parmesan. Add the fettuccine and toss to combine.
Spoon pasta into shallow serving bowls. Serve sprinkled with extra Parmesan.