Trucker's Pasta

Method

1. Dice the cooked ham into small cubes.
2. Slice the mushrooms into medium-thick slices.
3. Chop the onion finely and mince the garlic.
4. Heat extra virgin olive oil in a large pan. Add the garlic and a pinch of parsley, sauté briefly.
5. Add the mushrooms to the pan, season with salt, and cook on high heat until they release their juices and start to brown.
6. Bring a large pot of salted water to a boil. Add the peas and cook for 10 minutes.
7. After 10 minutes, add the pasta to the same boiling water and cook until al dente.
8. In the same pan used for mushrooms (remove mushrooms temporarily), add a little pasta cooking water and the chopped onion. Sauté until the onion softens and the water evaporates.
9. Add the diced ham and cook until it takes on color.
10. Return the cooked mushrooms to the pan. Add the cream and mix well. Let the sauce simmer and thicken slightly.
11. Drain the pasta (reserve some cooking water) and transfer it to the pan with the sauce. Add the cooked peas.
12. Finish cooking the pasta in the sauce, adding a splash of pasta water if needed to adjust consistency. Adjust salt to taste.
13. Remove from heat. Stir in chopped parsley and a generous amount of grated Parmesan or Grana Padano. Toss well.
14. Serve immediately, with extra cheese on top if desired.