Creamy Ham & Mushroom Spaghetti

If you like creamy pasta dishes, this one is really nice.

I used leftover Christmas ham, but you can use any kind of ham, smoked ham, sausage or even chicken that you like. Just get your butcher (even at Cold Storage Singapore) to cut the ham into thick slabs instead of thin slices.

The sauce is LIGHT, yet creamy.

Pasta cannot get any easier.

Serves 2.


250g ham (of your choice)
120g shitake mushrooms (or brown mushrooms)
1 tablespoon minced garlic
5 tablespoons extra virgin olive oil
1 teaspoon chicken stock granules
1 cup liquid cream (don’t use milk, it’s not the same)
1/2 cup + 2 tablespoons finely grated fresh parmesan cheese
200g spaghetti
salt & pepper to taste
chopped parsley to garnish


I used 250g of leftover Christmas ham for this recipe. You can use any kind of ham. Just ask your butcher to slice them into 1cm thick slices if they tend to slice them thin.

Cut the ham into small cubes.

Wash and rinse 120g of mushrooms. Feel free to add more if you like. I used shitake mushrooms here, but you can use any kind that you like.

Cut the mushrooms into large chunks.

Prepare 200g of spaghetti according to the package’s instructions. It usually takes about 10mins to cook.

I like to break the spaghetti into half and then place into a pot to cook with salt and boiling water.

While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a pan.

When the pan is very hot, add the ham.

Pan fry the ham till they are golden brown.

Add 1 tablespoon of minced garlic.

Stir fry the garlic for a few seconds till lightly toasted. Then add the shitake mushrooms.

Stir fry the ingredients in the pan till the mushrooms have softened. This will take just about a minute.

Next, we add some chicken stock granules. I used Maggi chicken stock from Singapore. You can use any kind you like, but if it’s not a salty brand, then add more later. Don’t forget that some types of ham can be very salty.

Add 1 teaspoon of chicken stock granules.

Add 1 cup of liquid cream.

Heat the mixture till it’s bubbling.

Add 1/2 cup of grated parmesan cheese. I used freshly grated cheese here. It’s very fine because I used a microplane grater.

I like to sprinkle the cheese into the sauce by hand so that the cheese doesn’t clump up. Stir it well together.

At this point, TASTE the sauce. If it’s not seasoned enough, add a little more chicken stock, salt and pepper to taste. If it’s too salty, cut the saltiness with a little sugar.

The pasta should be cooked now. It’s always good to taste a strand to confirm it’s al dente. And then drain it. But don’t rinse!

Pour the hot pasta into a large serving bowl. Add the remaining 3 tablespoons of extra virgin olive oil.

Toss the pasta well so that it doesn’t clump.

Pour the hot creamy sauce on to the pasta.

Toss well.

Sprinkle the remaining 2 tablespoons of grated parmesan cheese on top.

Sprinkle chopped parsley to garnish.

Serve and dig in!

I love the creamy sauce!


The printable version of this recipe is here –
Creamy Ham & Mushroom Spaghetti on FoodistaCreamy Ham & Mushroom Spaghetti

Main Blog – Story of Bing


  1. Hi Bing, thank you for sharing a pasta recipe. a fast food version :)
    May I know what is liquid cream? does it normally packed in tetra pack?

    • Hi Evelyn, yes, liquid cream usually comes in a tetrapak or a clear plastic bottle. If you shake the package and it moves like water, then that’s liquid cream. I state it to be “liquid” so that people don’t accidentally use thickened or whipped cream.

  2. YUM!!!

    • It is YUM! I made it twice in a week!

  3. Funny how I also have leftovers from Christmas and I was also thinking about using it to make pasta/pizza, except that mine is turkey breast not mine. Hehe :)

    • *not ham, I mean.

    • I have to admit that my guts tell me cooked turkey breast wouldn’t taste as good in this dish. But you could try and let me know how it goes! Cooking is really all about experimenting. I never know how something turns out till it enters my mouth! =)

  4. I love love love cheese sauce. Next to aglio olio. This looks relatively easy to make and very yummy. Does not help that I’m reading this at 1am and starving.

    • It took me 15mins from preparation to serving. Can’t get any easier! Try it! It’s so yummy, we had it twice in a week.

  5. sounds real yummy!
    and so easy.
    gonna make it this weekend for the family. =)
    think i’ll add bacon too, ‘cos my dad likes ’em.

    • I love bacon too.. it’ll be so yummy in this dish. But bacon can be quite salty.. so go easy on the chicken stock and check the taste as you go along. Have fun!

  6. hi bing, i can’t find liquid cream in my area….any substitute for thaht ?

    • Hi Yammie, where are you located at? I’ll see if I can help you hunt for it. Most cities that have milk produce will have cream as well. Sometimes they come in a tin, like condensed milk at the condensed and evaporated milk section. Sometimes in a tetrapak or plastic bottle at the yogurt/sour cream section. There really isn’t a good substitute for cream for this recipe. The flavours are very delicate and cream is the reason why it’s rich and creamy. You can try to use a combination of milk+butter, but the taste will not be the same.

  7. No wonder i can’t find…i am from Penang, Malaysia :) aiyoyo….

    • Try Cold Storage in Penang. I read on their website that they sell cream, even double cream.

  8. Thanks Bing for helping. I’ll check it out this Sun. TIme for more CNY shoppings :)

  9. Hi Bing, I chanced upon your blog while looking for shepherd pie recipes … and I was so impressed … my girls would definitely luv your Creamy Ham & Mushroom Spaghetti. I do not have much luck with creamy sauce, but yours looks simple enough for me to try … and yummy too !! Thanks for sharing. And the other recipes looks yummy too … would luv to try the jap cheese cake but not sure if my thermal broiler can do the trick.

  10. Hi Bing, I’ve been yr blog reader for a really long time now! ๐Ÿ˜€

    Anyway, this looks too yummy and I had to prepare it, so I went to NTUC (I live in SG) and there was no liquid cream for sale there!

    I saw from the comments that u mentioned that cold storage has liquid cream but I can’t seem to find “liquid cream” in the milk sections too!

    Any brand u can recommend? :)

  11. Hi,

    I love your recipes and detailed instructions. May I know how much is 1/2 cup of Parmesan cheese? How much is it in gram or tablespoon? Many thanks!

    • Hi Min, I don’t measure in grams. But 1/2 cup is approximately 8 tablespoons worth.

  12. Hi Bing , can i use this as liquid cream that you mentioned ?

    • Yes. =)

  13. Aww~~ thx !! My 1st time to try this out for my beloved and i like your recipe much , every steps is clear with the picture . have a nice day !!

  14. Nice recipe (he says, without having tried it yet) but what I really wanted to compliment was the excellent photos. Food is really hard to photograph, so much so that the food easily looks bad. Not so in your photos. They look clear, and so the food looks appetising.

    I wish I knew how to do it (I think it’s the lighting, but I’m a musician and IT bloke, not a photographer).

  15. Hi, can you send a picture of liquid cream ? because I don’t know what is liquid cream. Thankyou (:

  16. Hi,

    I never use brown mushroom before.
    I bought it ytd, but for the skin, do i need to remove the brown skin?
    And when i remove the stems, i notice there is a lot of black black things inside? I should remove that also?


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