Fettuccine with mushrooms and ham. Fettuccine recipes

Do you think it is difficult to become a master of Italian cuisine? But no. It’s enough to know a few cooking secrets and all your family will ask you for the recipe for fettuccine with ham more than once. It will be an ideal lunch for the whole family or a dish for a quiet romantic dinner. The most important thing is that it can be done in literally half an hour.

This is a budget option for preparing a famous dish. Processed cheese will add a creamy taste. It can be chosen with various fillings: herbs, mushrooms, tomato, etc.

You will need:

1 pack of fettuccine;
200g fresh mushrooms (champignons);
1 glass of milk;
120g processed cheese;
3 cloves of garlic;
250g ham;
1 tbsp wheat flour;
50g drain oil;
favorite spices.

Cooking time for fettuccine with mushrooms and ham: 30 minutes.

Number of servings: 2-3.

Cooking method

The longest part of preparing the entire dish is boiling the pasta. Therefore, we put a pan of water on the fire. We are waiting for it to boil. When the first bubbles appear, it's time to add the fettuccine. Cook for about 10-15 minutes . Check readiness by taste. Then place in a colander to drain.

Let's move on to preparing the filling. Cut the ham into sticks or cubes.

Grease the frying pan with butter or olive oil. We clean the mushrooms. Cut into thin slices. We spread the mushrooms. Fry for about 5 minutes . When the liquid has evaporated, add the ham. Lightly fry for about 5-6 minutes , stirring. Add the remaining butter. When it has completely melted, add flour. Mix everything.

Add milk little by little. Mix again. Cook the sauce until thick.

Grate the processed cheese on a coarse grater. We add it to the ham. Mix. Cook the sauce until all the cheese is completely dissolved. We peel the garlic. Pass through a garlic press. Add to the sauce. Mix.

In a saucepan, combine fettuccine with sauce. Serve in portions, garnished with a sprig of basil or dill.

We recommend for preparation:

Toast with vegetables - a delicious breakfast or snack

Bon appetit.

Prepare fettuccine with ham and mushrooms according to the recipe from the video:

Fettuccine with ham - general cooking principles

Fettuccine can be found on supermarket shelves. These pasta are thick and long noodles, often sold rolled into nests. The cooking method and cooking time are indicated on the package. If according to the recipe the pasta will be added to the sauce and heated in it, you need to reduce the allotted time by a minute.

Ham is a frequent accompaniment to fettuccine. The product is affordable, tasty, and does not require lengthy processing. The ham is usually fried, then mixed with pasta. Often the main ingredients are topped with creamy or tomato sauces. The highlight of the dishes are spices and Provençal herbs. If you don’t have a mixture, you can just use oregano.

Spaghetti in cream sauce with bacon and parmesan cheese

Another recipe for everyone's favorite spaghetti.
This time we are preparing a creamy sauce with bacon and mushrooms, with which we will serve our spaghetti. Ingredients:

Spaghetti packaging;
Half an onion;
3 garlic cloves;
3 tablespoons of vegetable (preferably olive) oil;
6 quail eggs;
50 g grated Parmesan cheese;
One and a half glasses of liquid heavy cream;
200 g champignons;
100 g bacon;
Basil;
Italian herbs;
Salt and black pepper.

Preparation:
Prepare the mushrooms by washing them and cutting them into slices, chop the onion and garlic, and chop the bacon. We put a frying pan on the fire and pour olive oil into it, and when it’s hot, put the bacon in there and quickly (over high heat) fry it. Take the bacon out of the frying pan, put it on a plate, put the onion in the oil and fry it until lightly browned. Then add the mushrooms to the onions, fry them until the moisture evaporates, and add finely chopped garlic. Fry everything together for another minute and pour cream over the fry.

While stirring the sauce, simmer it in an open frying pan for a couple of minutes, and then add the spices and continue to simmer until the sauce thickens a little. Cover with a lid and turn off the heat. Boil the spaghetti, and while it is cooking, beat the eggs with grated cheese. Pour the sauce over the finished pasta, add bacon and beaten eggs. Serve hot.

Fettuccine with ham and parmesan

In fact, you can use more than just Parmesan for this dish. Any cheese will do, but only hard cheese that can melt into the sauce.

• 400 g paste;

• 200 g ham;

• spoon of flour;

• 10 g parmesan;

• 60 g butter;

• 200 ml cream.

1. Cook the fettuccine in salted water, but do not cook for a minute. Drain the pasta into a colander and allow the liquid to drain. There is no need to rinse the products. If they are cooked in advance, you can lightly grease them with a few drops of vegetable oil or a piece of butter.

2. Melt a third of the butter in a frying pan, add the diced ham. Fry the pieces until golden brown.

3. Remove the ham and place the remaining oil in the frying pan.

4. As soon as the fat warms up, add flour and stir quickly. Next, pour in the cream and add grated Parmesan. Cook the sauce over moderate heat until the cheese dissolves.

5. Pour in spices. It can be salt, black pepper or sweet paprika, you can add Italian herbs.

6. Return the ham to the sauce and stir.

7. Place the fettuccine into the pan. Stir.

8. Warm up for a minute, turn off the heat, cover the pan. Let the dish sit for about five minutes so that the pasta is soaked in the sauce and softens.

Making your own fettuccine with ham

Of course, you can also buy pasta in the store. If you buy pasta nests, give preference to Fettuccine rigati. This shape has small grooves in the pasta to help the creamy sauce coat it better. If you use ready-made pasta, simply skip the process of preparing the Fettuccine and go straight to boiling it and making the sauce. Italians prepare their own fettuccine. Why are we worse? Moreover, the principle is similar to the preparation of our noodles. Let's get started!

Making fettuccine noodles

If you have a bread machine that will knead the dough and a pasta maker that will roll out thin layers of dough and cut them into ribbons, you're done. But you can do without these kitchen helpers. For the test you will need:

3 eggs.
A glass of flour, maybe a little more.
Spoon of olive oil.
Salt.
20 ml water.

By the way, you can find Fettuccine with cuttlefish ink, truffle and other unusual additives on sale. If you wish, you can add a little beetroot juice, spinach, carrot juice or even chocolate to the pasta and then your fettuccine pasta will acquire an unusual color and taste.

The step-by-step process for preparing fettuccine pasta looks like this:

We mix all the available ingredients into a stiff dough or put everything in the bread machine and wait until it copes with this task.
Let the dough rest for a quarter of an hour, placing it in a container and covering it with cling film.
Now you need to roll out a thin layer. If you have a noodle cutter, put the dough into it; if not, arm yourself with a rolling pin.
Then we cut our pasta into strips 6-7 mm wide. You can do this manually with a regular knife, or use a pasta maker.
All that remains is to dry the paste by hanging it, for example, on a wooden stick.

Now you know how to cook fettuccine yourself at home.

Cooking fettuccine

Cook fettuccine pasta for 10 minutes in boiling and salted water. It should remain al dente - ready in general, but with a characteristic hardness. Then the fettuccine should be placed in a colander and the water should be allowed to drain completely. After this, place the finished pasta back into the saucepan and proceed to the sauce.

Making creamy sauce with ham

A quarter of a standard stick of butter.
A glass of 20% cream.
2 level tablespoons of flour.
A piece of ham - about 100g.
A clove of garlic.
Bulb.
Vegetable oil for frying.
Salt, a little ground black pepper.

Instructions for preparing the sauce are as follows:

Take a small saucepan and add butter and flour into it.
Stir until you get a homogeneous mass.
The fire is weak. The mass will gradually begin to acquire a light “tan tone”.
Pour in the cream, continue stirring, add salt.
In a frying pan with high sides, fry the diced onion in vegetable oil.
We cut the ham and send it there.
Press the garlic and add it to the pan.
Pour the cream sauce into the pan, and then add the fettuccine and a little pepper.
Let the pasta warm up for a couple of minutes.

Before serving, you can add grated cheese; in Italian traditions, you can use Parmesan. You can cook fettuccine with mushrooms and ham in the same way, adding mushrooms at the stage of frying the onions. Bon appetit!

Fettuccine with ham and mushrooms

The most popular recipe for fettuccine with ham. For this paste, it is best to use ordinary champignons. Here the sauce is prepared without adding flour and without cheese.

• 200 g champignons;

• 300 g fettuccine;

• 200 g ham;

• 250 ml cream;

• 50 g parmesan;

1. Prepare the pasta in the usual way. You can follow the instructions on the package.

2. Heat the oil. Pour a thin layer.

3. Wash the champignons, wipe with napkins and cut into small cubes. Fry the mushrooms until done.

4. Cut the ham into approximately the same pieces as the mushrooms and place in a frying pan.

5. As soon as the pieces of sausage are fried, add cream.

6. Immediately add spices, Italian herbs, and salt. Warm up the sauce.

7. Transfer the pasta to the mushroom sauce, stir and heat for a minute.

8. Immediately place the hot dish into plates, making sure that no pieces of ham and mushrooms remain in the pan.

9. Sprinkle the contents of the plates with grated cheese and serve.

Fettuccine with mushrooms and ham in creamy sauce: recipes and secrets of the Italian dish

Have you ever tried fettuccine? This exquisite pasta, slightly similar in appearance to our domestic noodles, came to us from Italy. Its highlight is the variety of sauces and additional ingredients. Fettuccine with mushrooms and ham is especially delicious.

Secrets of Italian cuisine

What is the famous Italian pasta with the mysterious name fettuccine? These are thick and long noodles rolled into nest shapes. It is not difficult to prepare, the main thing is to follow the instructions on the package.

Attention! If you are making fettuccine with sauce, then the cooking time should be reduced by a minute from that specified in the instructions.

Italian chefs have their own secrets for preparing fettuccine:

The pasta perfectly harmonizes in taste with ham, which is pre-fried and then added to the dish.
The highlight of this delicious pasta is Provençal herbs and various spices. If you can't find a special seasoning blend, add oregano to the fettuccine.
Cook the pasta in salted water, adding 1 tbsp. l. olive oils. This trick will prevent the pasta from sticking together and will saturate it with bright flavor.
High-quality fettuccine pasta should not be overcooked. If you notice that the broth has become cloudy, this indicates a low grade of product. In this case, the fettuccine needs to be slightly undercooked.
To give the dish an unsurpassed aroma, fry the spices in a dry frying pan. Just keep an eye on them as they burn quickly.

Fettuccine with mushrooms and ham in creamy sauce: recipe with photo

The main secret of this Italian dish is the correct preparation of the sauce. For it we need cream with a fat content of 25%. Of the mushrooms, we preferred champignons, because they perfectly harmonize the taste with fettuccine.

Compound:

150 g fettuccine;
100 ml cream;
200 g champignons;
150 g of any ham;
2 tbsp. l. sifted flour;
50 g Parmesan;
salt;
spices;
1 tbsp. l. olive oils;
50 g soft butter.

Preparation:

Boil the fettuccine in salted water according to the directions on the package and place the pasta in a colander. Don't forget to add olive oil to the pan.

Boil the champignons for five to seven minutes. We don’t pour out the mushroom broth, we will need it.
Let's make the sauce: melt the butter in a deep frying pan, add the sifted flour, spices and salt.
Stir until smooth and place the champignons, previously chopped into cubes, into the pan.
Add cream and mushroom broth to taste. Its quantity depends on the desired consistency of the sauce.

Cut the ham into thin strips. You can pre-fry it.
Wash and chop the greens.

Grind the cheese.
Place the fettuccine on plates, spread the ham on top and pour the sauce over everything.
Sprinkle the pasta with cheese and garnish with herbs. You can serve the dish to the table.

Exquisite Mornay sauce for pasta

Using the previous recipe as a basis, you can prepare fettuccine with a spicy sauce. Boil the pasta, fry the mushrooms and ham separately. Before serving, first lay out the fettuccine nests, distribute the champignons and ham on top, and then pour the sauce over everything. And now we’ll tell you how to prepare it.

Compound:

30 g soft butter;
2 tbsp. l. sifted flour;
300 ml milk;
30 g Parmesan;
½ tsp. ground nutmeg;
salt;
ground black pepper.

Preparation:

Melt the butter on a low burner and add the sifted flour. Mix the mixture well and quickly.

Heat the milk in a saucepan and add nutmeg to it.
Pour hot milk into the butter-flour mixture in a thin stream, while kneading the sauce until smooth.

Grind the cheese and put it in a frying pan. Dissolve it in the sauce, stirring.

Add pepper and salt to taste. As soon as the sauce reaches a homogeneous structure, remove it from the stove.

Russian version of an overseas dish

Our resourceful housewives have long since changed the classic recipe for fettuccine with mushrooms and ham and replaced “overseas” ingredients with domestic products. So, instead of Italian pasta, you can use regular spaghetti, and add basil and ground pepper as spices.

Compound:

250 g spaghetti;
200 g champignons;
200 g ham;
500 ml cream;
olive oil;
1-2 tbsp. l. sifted flour;
dried basil;
salt;
ground black pepper.

Preparation:

Boil the spaghetti, without breaking it, in salted water and drain in a colander.
Add a little olive oil to prevent the pasta from sticking.

Wash and dry the champignons. Fry the mushrooms in olive oil for 3-5 minutes.

Shred the ham into strips and fry for 3-4 minutes in a separate frying pan, adding a little olive oil.

Place mushrooms in a frying pan with ham, mix and add cream, which we first combine with sifted flour.
Add basil, salt and black pepper, wait for the sauce to boil, boil it a little and turn off the stove.

Place the spaghetti on plates and pour the sauce over it, decorate with herbs on top.

Fettuccine with assorted vegetables

A real festive dish will be fettuccine with ham, mushrooms and assorted vegetables. This bright, tasty and satisfying dish will not leave any of your guests indifferent.

Compound:

asparagus – 200 g;
50 g soft butter;
ham - 150 g;
2-3 garlic cloves;
champignons – 200 g;
canned green peas - ½ cup;
cream – 1 tbsp;
Cherry tomatoes – 6-8 pcs.;
fettuccine – 250 g;
Parmesan cheese - 150 g;
salt;
green onion feathers to taste;
spices.

Preparation:

Cut the asparagus into 1 cm pieces and place in a pan with water. Add some salt and boil for 3-4 minutes until a crispy crust appears.

Place the finished asparagus in a colander.
Let's defrost the beans.
Shred the ham thinly.
Grind the cheese on a grater.
We clean and chop the mushrooms and onions.
Cut the tomatoes into two equal parts.
Boil the water in which we cooked the asparagus and add the fettuccine to it. Cook pasta according to package directions.
Melt the butter in a deep frying pan and add the ham. Peel and chop the garlic cloves and add to the ham.
Fry for 1-2 minutes.
Now add the champignons to the pan and fry everything for three minutes.

Add asparagus, green peas, spices and salt. Mix and add cream.

Simmer the vegetables on a low burner level until we see that the cream has decreased in volume by about 1/3. This usually takes a few minutes.
Add shredded cheese, and when it melts, turn off the stove.

Place the tomatoes in the pan and stir.
Now add fettuccine to the pan and mix everything, then simmer for a couple of minutes on a low burner level.
Before serving, add chopped green onions.

Fettuccine with ham, mushrooms and vegetables is a dish that even the most sophisticated gourmet will not resist. Pamper yourself and your household with delicious pasta more often. Cook with pleasure and bon appetit!

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Fettuccine with ham, garlic and processed cheese

A budget option for a dish with a creamy sauce made with milk. At the same time, it turns out quite aromatic, satisfying, rich.

• 250 g fettuccine;

• 120 g processed cheese;

• 200 ml milk;

• 2 cloves of garlic;

• 200 g ham;

• 50 g butter;

1. Cut the ham into pieces and any shape, but do not make it small. Otherwise, the product will be lost in the paste.

2. Place a little oil in a large frying pan, fry the ham and transfer.

3. Add the remaining oil to the same bowl and heat it up.

4. Once all the moisture has evaporated from the fat, add flour. Saute in oil for half a minute, stir vigorously with a spatula.

5. Pour milk in a thin stream, do not forget to stir. Boil the sauce until thickened.

6. Add melted cheese. If it is hard enough, for example, you use cheese curds in foil, then cut into small cubes. Heat the sauce until the cheese melts.

7. At this stage, add spices, herbs, chopped garlic.

8. As soon as the sauce becomes thick and homogeneous, you can add boiled pasta to it. Stir.

9. After a minute, you can put the fettuccine into plates and sprinkle with herbs.

Cooking steps

Thaw boiled frozen mushrooms (fresh wild mushrooms must first be sorted, washed and cooked for 40 minutes until tender), cut into smaller pieces. Cut the onion into half rings or cubes (as you like). Fry the onion in vegetable oil, stirring, until golden brown, then add the mushrooms and cook, remembering to stir, for another 3 minutes.

Cut the ham into cubes or strips.

Pour cream into the ham and mushrooms, add salt and pepper, bring to a boil, reduce heat and simmer for a couple of minutes. Turn off the fire.

Boil pasta according to package instructions. When serving, you can mix the pasta with ham and mushrooms, or you can put it on a plate, place the ham and mushrooms on top and pour cream sauce over it. Garnish with herbs and serve immediately. Very tasty, try it!

Italian dishes are slowly but surely (and most importantly, successfully!) being incorporated into our Slavic-Asian cuisine. And, probably, in a hundred years, no one will remember that pizza and pasta came to us from Italy. However, such precedents have already taken place in the history of our cuisine. Dumplings, for example, have long and sincerely been considered by everyone to be an original Russian dish, although this recipe was given to us by the Turkic-speaking peoples of Siberia, and the fact that Peter the Great forced Russian peasants to plant potatoes, and in response they staged potato riots, is somehow It's a shame to remember.

But let's return to Italian pasta. We have already managed to get used to pasta, but we have not yet been able to fully experience all the charm of this hearty dish. And the reason for this is our ignorance in the art of preparing pasta sauces. But every sauce makes it special. Let's try to cook pasta with ham and mushrooms in a creamy sauce. And what? Very Italian and at the same time quite familiar to us. But there is far more than one recipe for such a sauce, and you can serve completely different pastas with it: starting with traditional spaghetti and ending with tagliatelle, which is exotic for us. So…

Fettuccine with ham and zucchini

A juicy and more dietary version of the Italian dish of fettuccine with ham. For cooking, it is best to use tender and young zucchini; zucchini will do. If there is no such vegetable, then it is better to peel the zucchini, removing the seeds with the inner pulp.

• 250 g paste;

• 1 small zucchini;

• 200 g ham;

• 2 tablespoons of oil;

• 150 ml cream:

1. Cut the ham into strips, fry in a frying pan with a spoonful of oil, and transfer to a separate bowl.

2. Prepare the pasta and drain the broth.

3. The zucchini needs to be cut into thin noodles; you can use a grater or a special knife.

4. For the sauce, whisk the cream and egg. Don’t forget to season it all with spices, Provençal herbs, and salt well, since the zucchini is fresh.

5. Add another spoonful of oil to the frying pan after the ham and heat it up.

6. Place the chopped zucchini and fry over maximum heat so that the vegetable does not have time to release its juices.

7. Add sauce and ham, stir, heat for a couple of minutes. Stir occasionally to ensure nothing burns.

8. All that remains is to add the paste and stir.

9. When serving the dish on plates, sprinkle with grated cheese.

Cooking steps

Carefully read the instructions on the fettuccine package to know how long to cook the pasta and how to do it correctly. Salt the water while boiling, add the pasta to the boiling water, and then a small piece of butter, making sure it melts quickly. Stir the pasta to prevent it from sticking and cook for about six minutes

Pour a small amount of oil into the multicooker bowl, then place the previously defrosted mushrooms in there and turn the multicooker on to the “Stew” mode. Fry the mushrooms for ten minutes, stirring the ingredients occasionally.

Peel the onions and cut them into small cubes, then place them in the multicooker bowl, frying them together with the mushrooms.

Five minutes after you add the onions, cut the ham in any convenient way. It is best to cut the product into strips for this recipe.

Place the chopped ham in the bowl with the rest of the ingredients, mix them and leave to simmer for another five minutes.

Add salt, pepper, Italian herbs and any of your favorite seasonings to the ingredients, then pour the cream over the ingredients and leave to cook for another five minutes.

When ready, remove the fettuccine with ham and mushrooms from the slow cooker, transfer to a plate and serve, garnished with herbs.

Bon appetit!

Fettuccine is a widespread and well-known type of Italian pasta with a long and wide shape. As with any pasta dish, the most important thing is what goes with it. Fettuccine is especially delicious with ham, mushrooms or cheese.

Recipe for fettuccine pasta with ham

Ingredients:

ham – 200 g;
fettuccine – 300 g;
garlic – 1 clove;
rosemary – 10 g;
onion – 1 pc.;
vegetable oil – 30 ml;
broth – 30 ml;
cream – 120 ml;
spices.

Preparation

Cut the ham into thin strips. Peel the garlic and finely chop the onion into cubes. Then fry everything in a frying pan heated with vegetable oil until cooked. Next, carefully pour in the broth, wait until it has all evaporated, and add cream. Boil the fettuccine separately, add salt and pepper to taste, season with the prepared sauce and serve the dish.

Recipe for fettuccine with ham

Ingredients:

fettuccine – 250 g;
champignons – 200 g;
ham – 200 g;
cream – 250 ml;
Parmesan cheese – 50 g;
olive oil;
spices.

Preparation

Cut the ham into thin slices. We process the mushrooms and chop them finely. Boil the fettuccine until half cooked, then carefully drain the water. Saute the mushrooms in olive oil until all the liquid has evaporated. Then add ham to them and lightly fry. Next, pour the cream into the pan, add some salt, bring to a boil and as soon as bubbles appear, add the fettuccine. Sprinkle with spices, Italian herbs and stir. When serving, sprinkle everything with grated cheese.

Fettuccine with ham in creamy sauce

Ingredients:

flat fettuccine noodles – 400 g;
olive oil – 2 tbsp. spoons;
porcini mushrooms – 400 g;
ham – 300 g;
sour cream – 300 ml;
onion – 1 pc.;
salt, spices.
For the cream sauce:
cream – 300 ml;
butter – 50 g;
cheese – 300 g.

Preparation

So, take a large saucepan, boil water in it, add a little salt and carefully lower our pasta into it, stirring occasionally. Place the finished fettuccine in a colander and leave to drain without rinsing the product. Grind the mushrooms, ham and onions and saute everything until half cooked in heated vegetable oil until half cooked. Then pour sour cream into this mixture and simmer for 3 minutes. In a separate bowl, mix butter with cream, bring to a boil over low heat, add spices and grated cheese. Mix the sauce thoroughly until the cheese is completely melted. Now put the fettuccine on plates, put mushrooms and ham on top and pour plenty of cheese sauce on top.

Fettuccine with ham - useful tips and tricks

• The water for cooking fettuccine must be salted. It’s a good idea to add a spoonful of olive oil when cooking the pasta. These simple techniques will make the dish much tastier and prevent it from sticking together.

• Good fettuccine products never become overcooked and do not require rinsing. If during cooking you feel stickiness and the broth becomes cloudy, then this is the first sign of using low-grade grain. In this case, it is better to leave the pasta a little raw.

• Roasting spices allows you to make the sauce aromatic and maximize the flavor. Italians usually roast different types of peppers. You just need to be extremely careful, as the spices burn very quickly.