Fettuccine with ham and mushrooms in creamy sauce
3 servings
20 minutes
Fettuccine with ham and mushrooms in creamy sauce is an exquisite dish of Italian cuisine that captivates with its delicate flavor and velvety texture. The history of fettuccine traces back to Rome, where this pasta is traditionally served with rich sauces. In this recipe, ham adds a spicy note to the dish, while mushrooms contribute a deep aroma. The creamy sauce enriched with Parmesan cheese makes the dish incredibly rich and harmonious. Fettuccine cooked to al dente pairs perfectly with the sauce, allowing each ingredient to fully express itself. This dish is perfect for a cozy family dinner or a romantic evening, complemented by a glass of white wine and fresh herbs.
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 then drain it.
- Vegetable oil: 2 teaspoons
- Salt: to taste
- Fettuccine: 250 g
2
Chop the mushrooms and boil them for 5-10 minutes in a small amount of water, adding salt.
- Button mushrooms: 100 g
- Salt: to taste
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 bit of broth (there should be a little) and mix well again. Cut the ham and add it to the sauce.
- Butter: 50 g
- Wheat flour: 1.5 tablespoon
- Salt: to taste
- Cream 20% fat: 200 g
- Button mushrooms: 100 g
- Ham: 100 g
4
Mix everything and add grated cheese, preferably hard cheese.
- Grated Parmesan cheese: to taste
5
Garnish with greenery.
- Fresh herbs: to taste
