Parma Ham and Parmesan Filled Pasta
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Parma Ham and Parmesan Filled Pasta

Parma Ham and Parmesan Filled Pasta

with Bacon Lardons and Creamy Mushroom Sauce

This Parma Ham and Parmesan Filled Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

150 grams

UHT Cooking Cream

(Contains Milk)

15 grams

Wild Mushroom Paste

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3063 kJ
Energy (kcal)732 kcal
Fat44.9 g
of which saturates27 g
Carbohydrate54.5 g
of which sugars13.6 g
Protein26.7 g
Salt4.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Prepped

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

While the water boils, peel and grate the garlic (or use a garlic press).

Fry the Bacon and Mushrooms

Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the bacon and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

Simmer the Sauce

Once the mushrooms are browned, lower the heat to medium-high and stir in the garlic, 30 secs.

Pour in the water for the sauce (see pantry for amount), creme fraiche and wild mushroom paste. TIP: If your wild mushroom paste has hardened, pop it in a bowl of hot water for 1 min.

Bring the sauce to a boil, then reduce the heat and simmer until thickened, 2-3 mins. Remove from the heat. 

Cook the Pasta

Meanwhile, when the water is boiling, add the filled pasta to the water and bring back to the boil. Cook until tender, 3 mins.

Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

Cheese Please

Once thickened, add the cheese to the bacon and mushroom sauce and stir to combine. Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Gently stir the cooked pasta through your creamy sauce.


Divide the filled pasta between your bowls and spoon over any remaining creamy bacon and mushroom sauce.

Serve the baby leaf salad alongside and drizzle over a little olive oil.

Drizzle the balsamic glaze over your pasta and salad.



Step 2 MOD: If you’re adding bacon, add it to the pan with the mushrooms. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.