Peel and finely chop the onion. Lightly fry in a frying pan with a little extra-virgin olive oil. Add the washed, sliced mushrooms and leave to cook for about 5 minutes.

Add the white wine or vermouth and let it reduce. Once the alcohol has evaporated, add the cream or evaporated milk and stir well.

Finally, chop up the peeled almonds and add to the sauce. Add a little salt, a pinch of nutmeg to taste and you’re good to go.

Simply mix with the strained spaghetti (boiled in plenty of water) and serve.