Fettuccine with mushrooms and ham
4 servings
30 minutes
Fettuccine with mushrooms and ham is a refined dish of Italian cuisine that combines tender pasta with a rich creamy sauce, aromatic champignons, and savory ham. Its roots lie in the traditions of Italian gastronomy where pasta serves as the base for numerous sauce variations. The creamy mushroom sauce adds softness and depth of flavor to the dish while the ham provides a salty accent. Grated Parmesan completes the composition with a light nutty note. This dish is perfect for a cozy family dinner or festive table, complemented by a glass of white wine and fresh bread. The simplicity of preparation makes it accessible even for novice cooks, while the result consistently delights – tender, aromatic fettuccine that melts in your mouth.
1
First, let's boil the pasta; to cook it better and reduce sticking, we add 2 tablespoons of vegetable oil and salt to the water. We cook the pasta until 'al dente' and drain it.
- Vegetable oil: 2 tablespoons
2
Chop the mushrooms and boil them for 5-10 minutes in a small amount of water, adding salt.
- Champignons: 100 g
3
Now let's make the sauce. In a pan, melt the butter, add the flour, mix it with the butter, and season well with salt, then add the cream. Since we salted the flour, it should mix well in the cream; stir until smooth and pour in the mushrooms with a little broth (there should be a little) and mix well again. Cut the ham and add it to the sauce.
- Butter: 40 g
- Wheat flour: 1.5 tablespoon
- Cream 25%: 200 ml
- Champignons: 100 g
- Ham: 100 g
4
Mix everything and add grated cheese, preferably hard cheese.
- Grated Parmesan cheese: to taste