Mushroom-Ham Caruso Pasta with Parmesan

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy Uruguayan pasta sauce featuring earthy mushrooms, smoky ham, and sharp Parmesan, served over al dente spaghetti. This Uruguayan-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Uruguayan cuisine 680 cal/serving

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Ingredients

12 oz spaghetti
3 tbsp olive oil
8 oz mushrooms
4 oz smoked ham
2 cloves garlic
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: While pasta cooks, slice 8 oz mushrooms and 4 oz smoked ham into 1/4-inch pieces. Heat 3 tbsp olive oil in a large skillet over medium heat, add mushrooms, and cook for 5 minutes until golden brown and moisture evaporates.
Step 3: Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then stir in 1/2 cup heavy cream and 1/2 tsp salt. Simmer for 3 minutes until slightly thickened.
Step 4: Toss drained spaghetti with 1/2 cup reserved pasta water, 1/2 cup grated Parmesan cheese, and the mushroom-ham sauce until evenly coated and creamy. Season with 1/4 tsp black pepper and serve immediately.