- Step 1
Cook the fettuccine in a large saucepan of lightly salted boiling water according to packet instructions. Drain and return to the pan.
- Step 2
Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the garlic, ham and mushrooms, and cook for 3-4 minutes until soft. Pour in the white wine, and cook until reduces by half. Add the tomatoes and bring to the boil. Simmer for 4-5 minutes. Season with salt and pepper.
- Step 3
Add the cream and half the parmesan, and cook for 3-4 minutes or until thickens slightly. Add to the pasta with the parsley and toss to combine. Serve immediately with remaining parmesan.