Melt the butter in a large saucepan. Add the spring onion and garlic and cook, stirring, for 2 minutes.
Add the mushrooms and courgettes to the pan, and cook, stirring, until the vegetables soften, 5 to 6 minutes. Stir in the ham, a little at a time.
Meanwhile, drop the pasta into a large pan of rapidly boiling salted water. While the pasta is cooking, stir the crème fraiche and ¾ of the Parmesan into the vegetables. Stir over low heat. If sauce seems too dry, add a few spoonfuls of the pasta cooking water.
Drain the pasta when it is almost al dente and still just firm. Turn it into the sauce and finish cooking in the creamy sauce. Serve, passing the remaining Parmesan on the side.
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