Cook the pasta in boiling salted water according to the packet instructions, drain and set aside.

Heat oil in a frying pan. Add half the Parma ham and fry until crips, then remove and set aside.

Add the mushrooms to the pan and fry for 2 minutes. Add the creme fraiche and bring up to the boil. Add the pasta, Parmesan, remaining ham and parsley and toss together over the heat. Season well. Serve topped with the crispy Parma ham and with a green salad and crusty bread.

Add a pack of asparagus tips, if desired, to the pasta 4 minutes before the end of the cooking time, then drain with the pasta