In a saucepan over medium heat add butter. Saute your carrots for 2 minutes, the toss in mushrooms and saute them for a few minutes.
Add in ham and parsley. Saute until mushrooms and ham have started to brown (approx. 5 minutes).
In a pot start your water boiling for your pasta. When boiling salt and drop your pasta and cook 6 minutes or until al dente. Drain (reserve 1/2 cup cooking liquid), and add to serving bowl.
Stir cream into ham mixture, half of the parmesan cheese, and season with salt and pepper.
Bring cream mixture to a light boil and turn down heat to low simmer for a couple minutes. Pour mushroom mixture over pasta, pour in 1/2 cup reserved cooking liquid and toss lightly to combine.
Sprinkle on parmesan cheese, fresh ground pepper and a drizzle of olive oil, and serve immediately.
