Ham Fettucine Alfredo
Ham Fettuccine Alfredo is a quick and easy pasta! With a creamy sauce, chunks of ham and fettuccine we create a satisfying delicious dish.
Servings: 4
Calories: 1006kcal
Ingredients
- 40 grams/ 3 tablespoons butter unsalted, Note 1
- 1 tablespoon garlic chunky chopped, minced or diced, Note 2
- ¼ teaspoon salt Note 3
- 1 cup/250 ml heavy cream Note 4
- 1 cup parmesan cheese Note 5
- 1 cup frozen peas Note 6
- 4 cups diced ham Note 7
- 500 grams/ 1 pound fettuccine Note 8
- ⅓ cup parsley stems removed, leaves finely chopped, Note 9
Garnish
- black pepper
- parmesan cheese
Instructions
- Alfredo sauce: place a large sauté pan on the stove top, turn the heat to high and add the butter. Let the butter melt and when it has add the garlic and salt. Stir and let these cook for 1 minutes. Next pour the cream into the pan, then add the parmesan cheese and turn the heat down to low. Stir occasionally as the cheese melts, till the sauté is consistently combined.
- Peas: next add the frozen peas to the pan and stir these into the sauce, allowing them to thaw and heat through.
- Fettuccine: read and follow the packet instructions to cook the fettuccine in a large sauce pan of boiling salted water. Moments before the pasta is al dente (a little bit chewy) use a heatproof jug to scoop out 1-2 cups of the pasta water. Then use a colander over the sink to drain the pasta and discard the rest of the water.
- Combine: add the drained pasta to the alfredo sauce, measure and add ½ cup of the pasta water then use a pair of tongs to toss and combine.
- Ham and parley: add the chunks of diced ham to the pan, followed by the chopped parsley. Then use the tongs again to toss and combine.
- To serve: when the ham is heated through garnish the dish with some freshly cracked black pepper and a sprinkling of parmesan cheese. Provide bowls, forks and spoons for serving.
Notes
- Note 1 - Butter: we want to use unsalted butter. This is because we add salt separately when making the sauce.
- Note 2 - Garlic: you can use 2-3 fresh garlic cloves, chunky chopped garlic as you see in the photo above or jarred minced garlic. Opt for whichever is the most convenient for you.
- Note 3 - Salt: we use a little bit of salt for seasoning in the recipe.
- Note 4 - Cream: we want to use heavy cream for the recipe not half and half or milk.
- Note 5 - Parmesan cheese: finely grated using a micro plane zester is best. We add some to the sauce and then use some to garnish the finished dish when serving.
- Note 6 - Peas: we use frozen peas and add these to the pan 'frozen'. They thaw and heat very quickly in the hot sauce.
- Note 7 - Ham: leftover glazed ham is a great choice! (ie from the Bourbon Glazed Ham). Or you can use store bought ham and dice it into chunky pieces.
- Note 8 - Fettuccine: a long pasta that is thicker than spaghetti and perfect for using in creamy sauces. Can substitute with spaghetti or linguine.
- Note 9 - Parsley: either flat leaf parsley or curly parsley finely chopped with the stems removed.
Nutrition
Calories: 1006kcal | Carbohydrates: 100g | Protein: 51g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 272mg | Sodium: 2141mg | Potassium: 483mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1675IU | Vitamin C: 15mg | Calcium: 394mg | Iron: 4mg