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Fettuccini with Mushroom, Ham and Rose Sauce

Fettuccini with Mushroom, Ham and Rose Sauce

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
GARCONS

GARCONS

Thick, creamy, and oooh so heavenly. Not your everyday pasta dish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
  3. Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
  4. Place fettuccini on plates and ladle even portions of sauce over top.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LORNA MB
65

LORNA MB

3/15/2004

I just finished making this dish and wow, it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I added one more clove,I also added 1/2 a chopped green pepper. I cut back on the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.

amanda1432
64

amanda1432

2/3/2004

Excellent recipe!! The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. The sour cream adds a little zip and the combo is healthier. I also used fresh basil and parsley, which I had on hand. Fantastic!

Carol
50

Carol

8/8/2003

This was wonderful! My husband had a funny look when he saw what I was making for dinner, but after trying it he wants it again! He's even going to take the recipe to work at the firestation for the guys to try! I was trying to use up what I had on hand, so I had a few substitutions. Instead of fresh mushrooms I used canned, used penne pasta in place of fettucine, and plain evaporated milk for the cream. It was still wonderful. I can only imagine if I had actually used fresh mushrooms and real cream!

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