Ham and Asparagus Fettuccine
Looking for an easy weeknight dinner idea? Try this recipe for fettuccine with ham and asparagus. It’s versatile and delicious!
This fettuccine is delicious and satisfying. It’s a simple recipe, too. All you have to do is cook the pasta, sauté a few vegetables, and toss everything together. It’s an excellent weeknight dinner!
It’s also an incredibly versatile recipe. Swap the asparagus for peas, spinach, or broccoli, and feel free to use bacon, cooked chicken, or sausage instead of ham. It’s a great way to use up leftovers and still create something satisfying and flavorful.
What You’ll Like About This Dish
Simple but satisfying. A creamy, comforting pasta that’s ready in just over 30 minutes.
Great for leftovers. It’s a delicious way to use up ham, asparagus, or even cooked chicken or turkey.
Versatile ingredients. Swap the vegetables or protein to suit what you have on hand.
Family-friendly. The creamy sauce and mild flavors make it a hit with both kids and adults.
Ingredient Notes
- Fettuccine: Any long pasta will work—try linguine or tagliatelle.
- Ham: Use cooked, diced ham, or substitute bacon, sausage, chicken, or turkey.
- Asparagus: Fresh asparagus works best; blanch or steam until just tender.
- Mushrooms: Add earthiness and extra texture—optional but recommended.
- Shallot: Milder than onion, or swap in a small chopped sweet onion.
- Heavy cream: Creates a rich and silky sauce—half-and-half can be used for a lighter option.
- Parmesan cheese: Use freshly shredded Parmesan for best flavor and melting.
- Parsley: Adds a fresh pop of color and brightness to finish the dish.
Steps to Make Ham and Asparagus Fettuccine
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions. Drain and set aside.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add shallot, mushrooms, and ham. Cook 4 to 6 minutes, until the mushrooms are golden and shallots are translucent.
- Stir in the garlic and cook for 1 to 2 minutes more, until fragrant.
- Pour in the cream and stir in the Parmesan cheese. Simmer gently for 3 to 4 minutes.
- Add the cooked asparagus, parsley, and salt to taste.
- Toss the hot pasta with the sauce until well coated.
- Serve warm, garnished with additional Parmesan.
Tips
- Cook the asparagus while the pasta cooks to save time—steam or blanch until just tender.
- Reserve some pasta water to loosen the sauce if needed when tossing with the fettuccine.
- Use good-quality Parmesan for the best flavor—avoid pre-grated if possible.
- For added richness, stir in a tablespoon of butter or cream cheese just before serving.
Recipe Variations
- Vegetable swap: Use peas, chopped spinach, broccoli, or green beans in place of asparagus.
- Protein options: Substitute diced cooked chicken, turkey, bacon, or sausage for the ham.
- Lighter sauce: Use half-and-half instead of heavy cream for a lighter version.
- Cheesy upgrade: Stir in shredded mozzarella or fontina for a gooey, cheesy finish.
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up the sauce.
- Add a crisp side salad with vinaigrette to balance the richness.
- Pair with a glass of white wine such as Pinot Grigio or Chardonnay.
- Garnish with lemon zest or a few chili flakes for a flavor boost.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze? Not recommended, as the cream sauce may separate after thawing.
To Reheat: Warm gently in a skillet or microwave, adding a splash of cream or milk to loosen the sauce.
Ham and Asparagus Fettuccine
Ingredients
- 1 pound fettuccine
- 2 tablespoons butter
- 1/4 cup shallot, chopped
- 8 ounces mushrooms, sliced, chop if large
- 8 ounces ham, 1/4-inch dice
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 pound asparagus, trimmed and cut into 1-inch lengths, cooked
- 2 cups heavy cream
- 1/4 cup Parmesan cheese, shredded, plus more for serving
- 1 tablespoon fresh chopped parsley
- Kosher salt, to taste
Instructions
- Following the package directions, cook the pasta in a large pot of boiling salted water. I generally add 1 teaspoon per quart of water. Drain and
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the onion, ham, and mushrooms when the butter begins to sizzle. Cook, stirring, for 4 to 6 minutes until the mushrooms are golden and the onions are translucent. Add the garlic and continue cooking for 2 minutes.
- Add the cream and 1/2 cup of Parmesan cheese, and parsley; bring to a simmer and simmer over low heat for 3 to 4 minutes. Stir in the parsley and add salt as needed.
- Toss the hot cooked fettuccine with the sauce and serve with extra Parmesan cheese.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
