Fettuccine With Ham, Mushrooms and Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This comes from one of my cookbooks I've had for awhile. It is a pasta book that covers how to make home made pasta- all kinds. I generally pull this out during the holiday's when I'm stuck on what else can I do with the leftover ham. Ingredients:
1 lb fettuccine (dried or fresh) |
4 tablespoons butter |
1/4 chopped onion, finely diced |
4 ounces ham, cut into thin stips |
3/4 lb fresh white mushroom, cleaned and diced |
salt and pepper |
1 cup heavy cream |
1/2 cup parmesan cheese, grated |
Directions:
1. Boil water and add noodles cooking until al dente.
2. Melt butter in large skillet over medium heat. Add onions and cook until golden brown.
3. Add ham and continue cooking until lightly colored (1-2 minutes).
4. Raise heat to medium high and add mushrooms. Season lightly with salt and pepper (be careful with the salt since the ham is already salty).
5. Continue cooking stirring occasionally until all the water that the mushrooms give off has evaporated (4-5 minutes).
6. Pour in cream and cook, stirring frequently unti it has reduced by half.
7. Remove skillet from heat.
8. When pasta is cooked, drain and add it to the skillet, tossing to coat noodles.
9. Add grated cheese and sprinkle with salt and pepper once more before serving.
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