Add 250 g Pasta to a pan of boiling water. Cook according to the packet instructions.
Melt 1 tablespoon Butter in a large pan and add 2 Shallots and 200 g Mushrooms. Cook until softened, about 5 minutes.
Add 250 ml Creme fraiche, 1 teaspoon Wholegrain mustard, 2 pinch Sea salt, 2 pinch Black pepper and about 50ml/0.25cup of the water from the pasta pan. Mix well.
Add 30 g Parmesan and mix it in. Return to the heat for 2 minutes until the cheese has melted.
Add 250 g Cooked gammon and 120 g Sweetcorn. Mix well heat for a further 2 minutes and add 5 g Chives. Mix again.
Drain the pasta and add it to the pan. Mix well to coat all the pasta in the sauce.
Notes
Make sure to reserve some pasta water to mix into the creamy sauce. The starchy water makes it super creamy, glossy and smooth.
For some added spice you can add some red chilli flakes.
Slices of fresh cherry tomatoes or even sun-dried tomatoes on top add a nice freshness.
For a green veggie boost, you can add some spinach at the same time as the creme fraiche.