Fettuccine with ham and mushrooms
2 servings
30 minutes
Fettuccine with ham and mushrooms is a refined dish of Italian cuisine that combines the tenderness of creamy sauce, the aroma of fried mushrooms, and the slight saltiness of ham. This pasta draws inspiration from traditional recipes of Northern Italy, where creamy sauces harmoniously blend with local ingredients. The thick sauce made from cream and flour envelops perfectly cooked al dente fettuccine, while the addition of grated cheese completes the picture of rich flavor. The dish is perfect for a cozy family dinner or a festive table, and its simplicity in preparation makes it an ideal choice for lovers of Italian cuisine.
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.
- Fettuccine: 150 g
- Butter: 40 g
2
Chop the mushrooms and boil them for 5-10 minutes in a small amount of water, adding salt.
- Button mushrooms: 100 g
3
Now let's prepare 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 add the mushrooms along with the broth (it should be a little) and mix well again.
- Butter: 40 g
- Cream 25% fat: 200 ml
- Button mushrooms: 100 g
4
Cut the ham into thin strips and add before use.
- Ham: 100 g
5
Now, if desired, you can pour sauce over the cooked pasta on the plate, or transfer it from the pot to the sauce and mix. You can also add grated cheese if you wish.
- Cheese: to taste
