400g dried fettuccine or other pasta
2 tbsp butter
250g button mushrooms, sliced
2 cloves garlic, crushed
400g shaved ham, sliced
1 cup 250ml cream
1/2 tsp grated nutmeg
2 tbsp lemon juice
1 cup grated parmesan
Salt and ground black pepper, to taste
Cook fettuccine according to instructions on packet.
While pasta cooks, heat butter in a heavy pot and cook mushrooms over medium heat until lightly brown (about 5 minutes).
Add garlic and sizzle for a few seconds then add ham and cream, stirring to lift pan brownings. Bring to a simmer.
Mix in nutmeg, lemon juice, parmesan and salt and pepper to taste.
Drain pasta, leaving about 1/4 cup water in the pot. Add pasta and reserved pasta water to the pot with the ham sauce and toss over heat for a minute or two to allow the pasta to absorb the flavours.
To serve, pile into a serving bowl and top with more black pepper.