Fettuccine pasta with ham and mushrooms
6 servings
25 minutes
Fettuccine pasta with ham and mushrooms is a true delight of Italian cuisine. Its roots trace back to traditional pasta recipes with creamy sauces that became popular in northern Italy. In this dish, creamy tenderness combines with savory ham and aromatic mushrooms, creating a rich and balanced flavor. Fettuccine soaked in a cream and parmesan-based sauce becomes wonderfully silky. Perfect for a cozy dinner or special occasion. It can be served with a glass of white wine, and fresh herbs like parsley or basil add freshness to the dish. The simplicity of preparation makes this recipe an excellent choice for those who want to treat themselves and loved ones to restaurant-quality food right at home.
1
Boil the pasta in salted water until al dente, about 5 minutes.
- Fettuccine pasta: 500 g
- Salt: to taste
2
Cut the ham and mushrooms into thin strips.
- Ham: 300 g
- Fresh champignons: 250 g
3
Heat olive oil in a deep skillet, add mushrooms and ham, season with salt and a little pepper.
- Olive oil: 3 tablespoons
- Fresh champignons: 250 g
- Ham: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
Roast for 10 minutes.
5
Add chicken broth or regular water and cream. The mushrooms and ham should be covered. Cover with a lid and bring to a boil.
- Chicken broth: 5 tablespoon
- Cream 35%: 450 ml
6
After boiling, add the fettuccine and stir. Leave on the heat for 2 minutes.
- Fettuccine pasta: 500 g
7
Add cheese, mix thoroughly. Immediately place on a plate. Garnish with parsley or basil and ground pepper.
- Grated Parmesan cheese: 200 g
- Parsley: to taste
- Ground black pepper: to taste