Penne Alla Boscaiola

Preparation:

Preparation: Put the saucepan with the salted water on the fire and bring it to the boil. In the meantime, scrape the mushrooms well and rub them with a damp cloth without washing them, then cut them into thin slices. Finely square the bacon and cut the cooked ham into strips. Place the oil, butter and coarsely chopped onion in a saucepan (large enough to hold the pasta when it is cooked); lightly toast it, then add the bacon and cooked ham. Let everything brown for a few minutes, then throw the mushrooms into the pan. Add salt and cook over a very moderate flame for about a quarter of an hour. In the meantime the water will have come to a boil; throw the pasta away and cook it rather al dente. Drain and pour into the bowl of mushrooms, stirring a couple of times. Then add the cream, stir for a long time always keeping the pasta on the stove over a very low flame and, lastly, add the Parmesan, stirring for a few more moments so that the cheese mixes well with all the other ingredients. Remove from the heat and bring to the table piping hot in the same cooking container with more Parmesan on the side.