Ham and Asparagus Fettuccine

Ham and Asparagus Fettuccine

55 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
STEPHNDON
Recipe by  STEPHNDON

“I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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. Stir asparagus into pot in the last five minutes of cooking; drain.
  2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  3. Toss pasta and asparagus with sauce and serve immediately.

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Reviews (55)

Rate This Recipe
MsMellie
53

MsMellie

Delicious, although I used previous reviewers' tips to modify this recipe. I sauteed chopped onions & mushrooms (1/3 C. each) in butter & crushed garlic, then removed pan from heat and added the ham, 1/3 C. chopped artichoke hearts, and the cooked asparagus (cut into smaller chunks, btw). To cut fat I used 2% milk (with 1 1/2 Tbsp. flour to thicken), then stirred the sauce into the veggie-ham mix before adding the whole thing to the cooked pasta. Tip: Top each serving with ground black pepper & slivers of fresh parmesan-- YUM! PS-- Made more like 6-8 servings for us. Great for freezing!

LEAH NICOLLE
22

LEAH NICOLLE

I've been making this recipe for years now. I dice up a steak of ham. I line a small glass baking dish heavily with foil. I put in the ham and add 2T Butter, 2T Honey, 3T Brown Sugar. I put it in a preheated oven at 350 and I let the butter and sugar melt together. I wrap the foil into a ball and let the ham get carmalized. I take the ham out of the foil and add it to the pasta sauce. YUM YUM YUM!

FIGHTPILOTSWIFE
17

FIGHTPILOTSWIFE

I'm compromising with my husband on this one. I didn't care for it at all (WAY too rich, even using half and half instead of heavy cream), but my husband thought it good. If I make this again (doubtful), I'd definitely use regular milk, half the butter and go from there.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 754 cal
  • 38%
  • Fat
  • 55.9 g
  • 86%
  • Carbs
  • 45 g
  • 14%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 179 mg
  • 60%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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