Spaghetti with ham and mushroom in white sauce

Put water in the pan and bring to a boil, sprinkle with some salt, add the pasta after boiling, cook over high heat for about 15-25 minutes, and drain (=.= Because we have already prepared the ingredients when cooking noodles, we don't add the word spare ~ I am lazy to type...)

Chop the onions into fine pieces. I think it's better to use a breaker to beat them into a paste. Slice the smooth mushroom that does not affect the whole white juice. Don't be too thin. Cut the shrinking cheese into small pieces. Cut the ham into small pieces that will melt easily later.

On the other stove, heat the pan on a small heat, wait until the pan is hot and you can touch it, but if it is hot, add 25 grams of butter, wait for the butter to melt completely, add the shredded onions and stir fry. When the onions turn golden, add the mushrooms, and stir fry over medium heat until the mushrooms begin to shrink a lot, change back to low heat, add the ham slices, stir fry for a minute, add the cream, chopped vanilla, and soon the cream will stir. At this time, add the diced cheese and stir clockwise until the cheese is completely melted. Friends with heavy mouthfuls can add a little salt, but I didn't put it in because butter, ham and pasta all have salt in them.

Pour the drained pasta into a pan, stir well with the soup, sprinkle with a little dehydrated coriander for decoration, and you can taste your masterpiece