Mary Berry, the former Great British Bake Off judge, has shared a simple pasta recipe that can be prepared in just 15 minutes, making it an ideal choice for quick midweek dinners. The recipe, which first appeared in her book Mary Berry Cooks, was later reshared by The Happy Foodie website, where it has received enthusiastic reviews from home cooks.
Recipe praised by home cooks
Introducing the dish, Mary Berry wrote: "This is my standby pasta supper – great for everyday family meals or for casual supper parties too. If you don’t have Parma ham, then Black Forest ham or Serrano ham work just as well."
Fans who have tried the recipe at home have shared their positive experiences. One wrote: "Have used this recipe for many years. I have always had friends and family ask for more. Sometimes I use cream cheese. Love it. One of my easy to make recipes." Another commented: "I don’t mind pasta but I’m not a massive pasta eater either, this could convert me – it is truly delicious and easy." A third added: "First time trying this dish and it was very tasty and full of flavour. This will now become one of my go to dishes. Thank you Mary Berry for a quick delicious dish."
Ingredients and method
The recipe serves six and requires 350g of penne pasta, two tablespoons of vegetable oil, two 80g packs of Parma ham snipped into small pieces, 250g of small chestnut mushrooms (halved or quartered), 200g of full-fat crème fraîche, 100g of grated Parmesan cheese, two tablespoons of chopped parsley, and salt and freshly ground black pepper.
Mary Berry also offered a variation: "If you have leftover double cream, you can use this instead of crème fraîche. For special occasions add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta."
To prepare, cook the pasta according to the packet instructions, then drain and set aside. Heat the oil in a frying pan, add half the Parma ham, and fry until crisp before setting it aside. Add the mushrooms to the hot pan and fry for a couple of minutes, then add the crème fraîche and bring to a boil. Add the cooked pasta, Parmesan, uncooked ham, and parsley, toss together over the heat, and season. Serve immediately, topped with the crisped ham.
