25 g (1 oz) Parmesan cheese, grated, plus extra to serve (optional)
6 slices of Parma ham
400 g (13 oz) mixed wild mushrooms, trimmed and halved if large
625 g (1 1/4 lb) riccioli al barolo pasta
fresh basil, to garnish
salt and pepper
Heat half of the butter and half the oil in a saucepan, add the shallot and garlic and cook for a couple of minutes until softened. Pour over the wine and bubble vigorously until syrupy and reduced down to a couple of tablespoons of liquid. Pour over the stock and cook for a further 5 minutes, then stir in the cream and Parmesan, season and keep warm.
Heat the remaining butter and oil in a frying pan, add the Parma ham slices and cook for 1–2 minutes until they start to sizzle. Remove from the pan and set aside. Add the mushrooms to the pan and fry for 3–5 minutes or until golden and cooked through. Stir into the sauce.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain the pasta, reserving a little of the cooking water. Toss through the mushroom sauce, adding a little cooking water if needed.
Spoon into serving bowls, crumble over the Parma ham and serve scattered with extra Parmesan if liked and basil.