1 . Stage
Pour a little olive oil into a frying pan and place over low heat. Thinly slice the ham into squares of about 1.5x1.5 cm and put it in the pan. Put the water for the pasta to heat (do not forget to salt)).
2 . Stage
Peel and thinly slice the mushrooms, add them to the ham and increase the heat to medium, stirring occasionally. Add the black pepper, oregano and parsley.
3 . Stage
Pour the pasta into the boiling water, and measure the cooking interval indicated on the package. Do not forget to stir)
4 . Stage
Pour the cream into the pan with the mushrooms and ham, increase the heat and bring almost to a boil. You can add salt to taste. When the cream bubbles, reduce the heat. Important: scoop out the starchy water (about 50-70 ml) from the pan with the pasta before pouring it out, and add it to the creamy sauce to make it stickier. Drain the pasta and place it in a pan, stir well with the sauce and turn down the heat to low, cover. Grate Parmesan (80-100 gr) on a fine grater, sprinkle evenly over the pasta, turn off the stove and leave it under the lid for a minute. You can now serve. Bon appétit!)