Easy Creamy Ham and Mushroom Tagliatelle

Ham and mushroom tagliatelle is a quick and easy meal that features a silky smooth creme fraiche, garlic and wholegrain mustard sauce.

Preparation for this recipe takes a leisurely 10 minutes and cooking is a relatively rapid 15 minutes making this a perfect midweek dinner.

Quick Creamy Ham and Mushroom Pasta

Quick pasta recipes do so much heavy lifting in kitchens and our kitchen is no different.

I have everything from sausage and pepper pasta to fresh salmon pasta and of course, my take on classics like pasta carbonara.

My latest addition is a delicious ham and mushroom tagliatelle that comes in a wonderfully creamy creme fraiche and mustard sauce.

Creme fraiche is a wonderful French product that is essentially a cultured double cream. It has a flavour not dissimilar to creme fraiche but with a much smoother and creamier texture.

I don’t only use it in pasta recipes like this one or my canned salmon pasta, but also in dishes as diverse as Normandy pork chops and chicken and leek pie.

The creamy sauce is rounded out with mild and fragrant grainy mustard which perfectly complements both ham and mushrooms.

It is wonderfully easy to cook and will go from your fridge to your table in under 30 minutes.

Frequently Asked Questions

Can I use something other than creme fraiche?

This is a question frequently asked by my US-based readers.

You could use either sour cream or heavy cream with a squeeze of lemon juice at the end of the cooking process.

Sour cream has a lower fat content at around 20% fat so it does have a higher risk of curdling than creme fraiche.

Can I use bacon instead of ham?

Yes, although bacon will need cooking.

You could either fry chunks or strips of bacon in the ban beforehand or grill or fry them separately and add crispy bacon at the end of the cooking process.

What sort of ham do you use?

I tend to use some thick-cut honey-glazed ham from a deli counter if I can find one!

Having said that most major supermarkets sell chunks of ham in various guises that work equally well.

Can I use a different type of mustard?

Yes, although I personally think that the relatively mild flavour of wholegrain mustard is best in this recipe.

Can I use low-fat creme fraiche?

If you must! However, that comes with a pretty standard disclaimer, one of the defining features of creme fraiche is its high-fat content.

It not only means that it tastes wonderful and has a fabulous mouthfeel, but it is also pretty bomb-proof to splitting when you cook with it. If you use low-fat creme fraiche, it may split!

Serving Suggestions

Pasta dishes rarely need much as a side as far as I am concerned and this ham and mushroom tagliatelle is no different.

If I serve it with anything on the side it is usually some form of bread, mainly to mop up and sauce from the plate.

I would usually opt for garlic bread or a cheesy garlic bread.

If you wanted to serve this with a different type of paste then you should fill your boots.

To my mind, it works particularly well with broader long pasta because it has plenty of surface area for the creamy sauce to cling to. Everything from pappardelle to fettuccini would work well.

If you wanted a shorter pasta I would choose something like farfalle or fusilli.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 20cm or 8″ saucepan.
• 30cm or 12″ frying pan.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug, cups and spoons.
• Stirring and serving spoons.
• Kitchen tongs.
• Colander.