I've tried Marcella's mushroom, ham and cream pasta sauce twice now and I can't make it good. It's very stodgy even with a lot of pasta water (which she fails to mention is needed - naughty!). It's way too creamy and buttery for our taste. I have a feeling that I don't want cream in any pasta sauce, and I think I'll stick to olive oil-based ones in future (except for carbonara!)