Pour 2 tablespoons of olive oil in a generous pan.
When the oil is hot, add the raw ham cut into thin slices and let it heat for half a minute. Pour then a ladle with broth and let it evaporate. Add the porcino mushrooms, ground to powder.

Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Drain the penne al dente.

Pour them in a bowl with mozzarella cheese in stock cubes and quickly whisk until mozzarella is completely melt.
Serve immediately.