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 it all together. It’s an excellent weeknight dinner!
Feel free to customize the recipe with what you have on hand. Instead of asparagus, use green beans, peas, chopped fresh spinach, or broccoli. You could also replace the ham with some bacon or diced cooked chicken or turkey. Browned sausage would be delicious as well.
PrintHam and Asparagus Fettuccine
Get dinner on the table in no time with this simple fettuccine recipe. Try it with ham and asparagus or customize with your favorite ingredients.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 6 to 8 servings 1x
- Category: Pasta
Ingredients
- 1 pound fettuccine
- 2 tablespoons butter
- 1/4 cup chopped shallot
- 8 ounces sliced mushrooms (chop if large)
- 8 ounces diced ham (1/4-inch dice)
- 1 1/2 teaspoons minced garlic
- 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 shredded Parmesan cheese, 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.
