Ham and Asparagus Fettuccine

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This ham and asparagus fettuccine is a cozy, creamy pasta dish that’s easy enough for a weeknight. Fettuccine pasta is coated in a rich cream and Parmesan sauce, with savory diced ham, mushrooms, and fresh asparagus tucked into every bite.

It’s also a smart way to use leftover ham after a holiday meal or Sunday roast. Asparagus keeps the dish from feeling heavy, and the sauce comes together as the pasta cooks, so everything is ready to toss into one big, satisfying bowl. Add a sprinkle of extra Parmesan on top, and dinner is ready.

What I Like About This Recipe

• Great use for leftover ham. Instead of another sandwich or casserole, this pasta turns ham into a creamy, satisfying main dish that feels unique.
• Balanced richness and freshness. The cream and Parmesan create a rich sauce, while asparagus and parsley keep things bright and add color and texture to the bowl.
• All-in-one pasta dinner. You get protein, vegetables, and pasta in one skillet and one pot, which makes this an easy option when you want a complete meal without a lot of separate sides.
• Simple, familiar flavors. Shallots, garlic, mushrooms, and ham are all pantry-friendly ingredients, and the flavor profile is comforting and approachable.
• Easy to customize. You can swap the vegetables, adjust the creaminess, or change the pasta shape to fit what you have on hand, so it’s a flexible recipe for busy nights.

Ingredient Notes

• Fettuccine – A long, flat pasta shape that holds onto the creamy sauce and bits of ham and asparagus. You can substitute linguine or another long pasta if that’s what you have.
• Ham – Diced cooked ham gives the pasta a smoky, savory flavor and added protein. Leftover holiday ham or a thick ham steak both work well; trim excess fat if needed.
• Asparagus – Tender asparagus pieces add freshness and a bit of crunch. Trim off the woody ends and cut the spears into bite-size pieces. Lightly cooking the asparagus before adding it to the sauce helps it stay bright and just tender.
• Mushrooms – Sliced mushrooms bring an earthy flavor that pairs nicely with cream and ham. Brown mushrooms or cremini have a deeper flavor than standard white mushrooms but either will work.
• Heavy cream – Cream is what makes the sauce rich and silky. It reduces and thickens in the pan, clinging to the pasta. For a slightly lighter sauce, you can use a mix of cream and whole milk, but the texture will be thinner.
• Parmesan cheese – Freshly shredded Parmesan melts into the cream for a salty, nutty finish. Grating your own Parmesan from a wedge melts more smoothly than pre-shredded cheese.

Steps to Make Ham and Asparagus Fettuccine

1. Bring a large pot of well-salted water to a boil and cook the fettuccine until just al dente. Reserve a splash of the pasta water before draining so you can adjust the sauce later if needed.
2. While the pasta cooks, set a large skillet over medium heat and melt the butter. Add the chopped shallot, mushrooms, and diced ham and cook, stirring, until the mushrooms are lightly browned and the shallots are soft.
3. Stir in the garlic and cook briefly until fragrant, taking care not to let it brown so it doesn’t become bitter.
4. Add the cream to the skillet and bring it to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer until it slightly thickens and coats the back of a spoon.
5. Stir in the cooked asparagus pieces, Parmesan, and parsley, letting the cheese melt into the cream. Season with black pepper and add kosher salt to taste, keeping in mind the saltiness of the ham and cheese.
6. Add the drained fettuccine to the skillet and toss everything together until the pasta is well coated and the ham and vegetables are evenly distributed. Use a splash of reserved pasta water if the sauce seems too thick.

Pro Tips

• Cook the pasta just to al dente so it can finish in the sauce without becoming soft or mushy.
• Brown the mushrooms and ham lightly to develop extra flavor before adding the cream; pale mushrooms won’t have the same depth.
• Reserve some pasta water before draining so you can loosen the sauce and help it cling to the fettuccine.
• Cut the asparagus into similar-size pieces so they cook evenly and stay tender-crisp instead of overcooked.

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.

How to Store

• Refrigerate: Cool the pasta to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days. The sauce will thicken as it chills, so plan to loosen it when reheating.
• Reheat: Rewarm the pasta gently in a skillet over low heat with a splash of milk, cream, or broth, tossing frequently until the sauce loosens and the pasta is heated through. You can also reheat briefly in the microwave, stopping to stir once or twice to keep the sauce from separating.
• Freeze: Creamy pasta doesn’t freeze as perfectly as some dishes, but you can freeze leftovers in a tightly sealed container for up to 1 month if needed. Thaw overnight in the refrigerator, then reheat slowly with a bit of extra liquid and more Parmesan to help bring the sauce back together.