Spaghetti with an Italian creamy Carbonara sauce.
Cook the spaghetti in boiling, salted water until tender. Drain.
Heat the olive oil in a sauté pan and fry the onion for 5 minutes, until softened. Add the mushrooms, Garlic and ham and cook for 2-3 minutes.
Stir in the créme fraiche, spaghetti, Parsley and Parmesan cheese, season to taste, toss well and serve immediately.