Fettuccine in Creamy Ham and Mushroom Sauce

chef.tim.lee's picture

Dec. 27, 2011


Tagliatelle/Dried fettuccine 6 Ounce (Dried Or Fresh, 175 Gram)
Salt To Taste
Pepper To Taste
Butter/Margarine 1 Ounce (25 Gram)
Button mushrooms 1 1/2 Ounce , finely sliced (40 Gram)
Smoked ham slice 1 , cut into fine strips
Freshly grated nutmeg To Taste
Double cream 75 Milliliter (5 Tablespoon)
Freshly grated parmesan cheese 1 Ounce (25 Gram)



1) In a large pan, with boiling salted water place the pasta and cook for 8-12 minutes, if using dried pasta, 2-3 minutes if using fresh.

2) Pour off the water and drain the pasta completely and allow to cool.

3) In a saucepan, melt the butter and saute in the mushrooms for 2-3 minutes.

4) Stir in ham and nutmeg, and season to taste.

5) Fold in the cream and cook over low heat for 2 minutes or until slightly thickened.

6) Stir in pasta and Parmesan cheese in the ham sauce, coating the pasta evenly.


7) Serve the pasta hot garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 1

Nutrition Facts

Serving size Complete recipe

Calories 1356Calories from Fat 685

 % Daily Value*

Total Fat 77 g118.5%

Saturated Fat 21 g105%

Trans Fat 0 g


Sodium 858 mg35.75%

Total Carbohydrates 130 g43.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet