Before you make the sauce, start on the pasta so that it’s cooking while you’re making the sauce. Set a pot of water of high heat and add salt. Once the water starts boiling, add your pasta and cook according to the package instructions.

Now, on to the sauce. In a pan, over medium heat, add 1 tbsp (15 grams) of butter. Once the butter has melted, add the onions and saute for about 3 minutes. Add the sliced mushrooms and cook until the mushrooms have softened and the water has mostly evaporated.

Set the cooked mushrooms and onions aside in a bowl.

In the now-empty pan, over medium heat, add the remaining 3 tablespoons (or 45 grams) of butter.

Once the butter has melted, add the 2 tablespoons of flour, whisking well. Cook for about one minute until bubbly.

Slowly start incorporating the milk while whisking well. Add the beef stock cube or bouillon. And then slowly incorporate the cream.

Continue to stir until the sauce has thickened but don’t let the sauce boil.

Once the sauce has thickened, add the diced ham and the Parmesan cheese, and stir. Add the cooked mushrooms and onions back in the pan, mixing the sauce well.

Add the pasta to the sauce in the pan, and lightly mix until the pasta is heated throughout.

Serve while hot.