Finely chop the white onion and slice the button mushrooms.

Halve the cherry tomatoes and cut the cooked ham into thin strips.

Heat 15 ml of extra virgin olive oil in the large frying pan over medium heat.

Sauté the chopped white onion until soft and lightly golden, about 3 minutes.

Add the sliced button mushrooms and season with a pinch of salt.

Cook the mushrooms for 5 minutes, stirring occasionally, until golden.

Add the cooked ham strips and halved cherry tomatoes to the frying pan.

Cook for 3 to 4 minutes until the tomatoes release a light red sauce.

Pour in 100 ml of cooking cream and stir until the sauce is evenly combined.

Season the sauce with salt and black pepper, then cook for 2 minutes.

Bring a large pot of salted water to a boil.

Cook the short pasta until al dente according to its package timing.

Reserve 120 ml of pasta cooking water and drain the short pasta.

Transfer the drained short pasta into the creamy sauce.

Add the cubed scamorza cheese and grated Parmesan cheese.

Toss the pasta with reserved cooking water until creamy and glossy.

Turn off the heat and tear the fresh basil over the pasta.

Serve immediately with a final grind of black pepper.