Fettuccine with ham - Italian noodles! Different ways to prepare fettuccine with ham and cheese, mushrooms, tomatoes. How to cook fettuccine with mushrooms and ham

Do you think it is difficult to become a master of Italian cuisine? But no. It’s enough to know a few cooking secrets and all your family will ask you for the recipe for fettuccine with ham more than once. It will be an ideal lunch for the whole family or a dish for a quiet romantic dinner. The most important thing is that it can be done in literally half an hour.

This is a budget option for preparing a famous dish. Processed cheese will add a creamy taste. It can be chosen with various fillings: herbs, mushrooms, tomato, etc.

You will need:

1 pack of fettuccine;
200g fresh mushrooms (champignons);
1 glass of milk;
120g processed cheese;
3 cloves of garlic;
250g ham;
1 tbsp wheat flour;
50g drain oil;
favorite spices.

Cooking time for fettuccine with mushrooms and ham: 30 minutes.

Number of servings: 2-3.

Cooking method

The longest part of preparing the entire dish is boiling the pasta. Therefore, we put a pan of water on the fire. We are waiting for it to boil. When the first bubbles appear, it's time to add the fettuccine. Cook for about 10-15 minutes . Check readiness by taste. Then place in a colander to drain.

Let's move on to preparing the filling. Cut the ham into sticks or cubes.

Grease the frying pan with butter or olive oil. We clean the mushrooms. Cut into thin slices. We spread the mushrooms. Fry for about 5 minutes . When the liquid has evaporated, add the ham. Lightly fry for about 5-6 minutes , stirring. Add the remaining butter. When it has completely melted, add flour. Mix everything.

Add milk little by little. Mix again. Cook the sauce until thick.

Grate the processed cheese on a coarse grater. We add it to the ham. Mix. Cook the sauce until all the cheese is completely dissolved. We peel the garlic. Pass through a garlic press. Add to the sauce. Mix.

In a saucepan, combine fettuccine with sauce. Serve in portions, garnished with a sprig of basil or dill.

We recommend for preparation:

Chicken chips are a great substitute for store-bought snacks.

Bon appetit.

Prepare fettuccine with ham and mushrooms according to the recipe from the video:

Fettuccine with mushrooms recipe: several cooking options

Fettuccine is a classic Italian pasta made in the form of long noodles 5-7 mm wide.
It goes well with many foods and sauces, but it harmonizes best with champignons, chicken, bacon, shrimp and a delicate creamy sauce. As a rule, Italians sprinkle the finished dish with grated hard cheese to make it richer and more satisfying.

Fettuccine with mushrooms is one of the most popular options, as it is prepared quickly, consists of ordinary ingredients and always turns out delicious.

Fettuccine with champignons

Fettuccine with mushrooms is a basic recipe, the fastest and easiest, it will definitely help out when you need to quickly prepare a delicious dinner.

Turn on the stove. Place 40 g of butter in a cold frying pan with a thick bottom, heat and add 1 clove of chopped garlic, 150 g of champignons, cut into thin slices. Reduce heat to medium and fry mushrooms until golden brown.

Add salt to taste. Boil 200 g of pasta in plenty of water until al dente, then drain. Place the fettuccine in the pan with the rest of the ingredients, stir and heat together for 3 minutes. The treat is ready! Serve it immediately.

Please note that butter should only be placed in a cold frying pan and only then heated. Otherwise, the oil will start to burn.

Pasta with champignons and cream

Fettuccine with mushrooms in creamy sauce is a more interesting recipe that includes several additional products and manipulations.

Heat a mixture of butter and vegetable oil in a frying pan, taken in equal proportions, about 20 g each. Add 1 large clove of garlic, cut into 2-3 pieces and fry for 3 minutes, after which the clove can be removed and discarded. Cut 150 g of champignons into slices and place in a frying pan.

When the mushrooms release their juice, continue cooking over medium heat, stirring occasionally, until the liquid has completely evaporated. Cut half the onion into small cubes and add to the mushrooms. Continue frying together until golden brown. Salt and pepper the dish. Pour in 150 ml of cream and stir.

Simmer the mushrooms for 10-12 minutes over low heat until the sauce thickens a little.

While the cream sauce is being prepared, cook 200 g of pasta according to the instructions on the package. Drain the liquid, place the noodles on a plate, pour creamy mushroom sauce on top, garnish with herbs and grated hard cheese on a medium grater. Fettuccine with mushrooms in creamy sauce is ready! But there are other options for preparing this dish.

Noodles with mushrooms and chicken

Fettuccine with chicken and mushrooms is a delicious variation of Italian pasta with mushrooms.

Cut 150 g of chicken fillet into small pieces of arbitrary shape, rub with salt, pepper and curry, leave to marinate for 15 minutes. Pour 20 ml of vegetable oil into a frying pan, add the chicken and fry on both sides until half cooked. Add 125 g of champignons, cut into slices, cook together until tender. This will take 10-12 minutes.

Please note that fettuccine with chicken and mushrooms can be prepared not only with champignons. Oyster mushrooms and porcini mushrooms go well together in this recipe.

Chop 2 cloves of garlic very finely with a knife and add to the mushrooms. Heat 200 ml of cream (25%) in a separate saucepan and pour into the pan with the rest of the products.

Stir, wait until the mixture begins to boil, and then immediately remove from heat.

Boil 120 g of pasta in salted water, distribute among plates, place sauce on top, sprinkle with finely chopped parsley, hard cheese and serve immediately.

Fettuccine with ham and champignons

Pasta for this recipe is prepared in the same way as with chicken, but instead of natural chicken fillet, ham is used. It gives the dish a subtle smoky flavor that is both spicy and delicate. Fettuccine with mushrooms and ham is a great option when you don’t have time to bother with raw meat.

Boil 120 g of noodles, drain the water and leave alone for now. Heat 20 g of vegetable oil in a frying pan. Cut 125 g of fresh champignons into slices or quarters, place in a frying pan and fry until golden brown.

Cut 100 g of ham into cubes and add to the mushrooms. Stir and continue to fry together for another 5 minutes. Heat 150 ml of cream (10%) separately to a boil and pour into a frying pan with the rest of the products.

Combine the noodles with the sauce, stir and place on plates.

Please note that the cream must be preheated, otherwise it may curdle and the sauce will not work.

Noodles baked in the oven with mushrooms and shrimp

This recipe for fettuccine with mushrooms will appeal to seafood fans. Boil 350 g of noodles as indicated in the instructions on the package, add 5 ml of vegetable oil, 200 g of fresh peeled shrimp, stir and set aside for now.

Prepare the sauce. To do this, combine 300 ml of cream with a fat content of 20-25% and 40 g of butter in a small enamel saucepan, heat to a boil and immediately remove from heat. Add half a teaspoon of salt, ground black pepper to taste and 2 teaspoons of lemon juice, mix thoroughly. Combine the resulting sauce with the pasta and stir again.

Cover the baking dish with cooking fat, add the pasta and bake for 15 minutes at 180 degrees.

Grate 50g of hard cheese and 150g of mozzarella cheese, sprinkle over the casserole, then return to the oven and continue baking for another 5 minutes until the mozzarella has melted.

Remove the treat from the oven, cool for 10 minutes and serve, after garnishing with chopped parsley.

Pasta with bacon and mushrooms in white wine

For preparation you will need:

pasta – 150 g;
champignons – 150 g;
bacon – 80 g;
white wine – 75 ml;
cream 10% – 165 ml.
hard cheese – 80 g.

Chop the bacon very finely, place in a frying pan and simmer over low heat until the fat has rendered out. Add sliced champignons, increase heat to medium and fry mushrooms until tender.

Pour in white wine and simmer for 10-12 minutes until the liquid is reduced by half in volume. Then pour in the cream, add grated cheese to the sauce, stir and cook together for 2-3 minutes.

Place the boiled fettuccine in a frying pan, heat together and serve.

Fettuccine with mushrooms is a delicious dish with an Italian character. For a more interesting flavor, experiment with spices and try adding oregano, thyme, rosemary or basil.

Source: https://fb.ru/article/54437/retsept-prigotovleniya-fetuchini-s-gribami-i-drugimi-sousami

Fettuccine with ham and mushrooms in creamy sauce

Do you know what fettuccine is?
This is one of the most popular types of Roman pasta. It is in the capital of pasta lovers that fettuccine – wide, thin noodles – is most often prepared. And if in Italy itself fettuccine is a recipe for an everyday dish, then abroad it is considered almost the most exquisite pasta and even a symbol of the good life in Italian, especially if the fettuccine is seasoned with a tasty and delicate sauce. Ingredients:

250 g fettuccine noodles;
100 g fresh champignons;
50 g butter;
200 g liquid heavy cream;
One and a half tablespoons of flour;
2 teaspoons vegetable oil;
Parmesan;
Salt;
Greenery.

Preparation:
First we prepare the sauce, because freshly cooked pasta is served at the table, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (five to ten minutes in a small amount of water). Finely chop the ham. Then melt the butter in a saucepan, add salt, fry the flour in it and pour the cream there. Mix the flour with the cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. We wait until the sauce boils again and add the ham to it. Stirring the sauce, simmer it over low heat for three to four minutes.

Now boil the fettuccine, following the time and ratio of water to pasta indicated on the package. To prevent the pasta from sticking, add vegetable oil to the water and immediately add salt. Drain the water from the finished fettuccine, place the pasta on a dish (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top.

Fettuccine with mushrooms and ham in creamy sauce: recipes and secrets of the Italian dish

You are here: » Cooking » Main courses » Fettuccine with mushrooms and ham in creamy sauce: recipes and secrets of the Italian dish

Have you ever tried fettuccine? This exquisite pasta, slightly similar in appearance to our domestic noodles, came to us from Italy. Its highlight is the variety of sauces and additional ingredients. Fettuccine with mushrooms and ham is especially delicious.

Secrets of Italian cuisine

What is the famous Italian pasta with the mysterious name fettuccine? These are thick and long noodles rolled into nest shapes. It is not difficult to prepare, the main thing is to follow the instructions on the package.

Attention! If you are making fettuccine with sauce, then the cooking time should be reduced by a minute from that specified in the instructions.

Italian chefs have their own secrets for preparing fettuccine:

The pasta perfectly harmonizes in taste with ham, which is pre-fried and then added to the dish.
The highlight of this delicious pasta is Provençal herbs and various spices. If you can't find a special seasoning blend, add oregano to the fettuccine.
Cook the pasta in salted water, adding 1 tbsp. l. olive oils. This trick will prevent the pasta from sticking together and will saturate it with bright flavor.
High-quality fettuccine pasta should not be overcooked. If you notice that the broth has become cloudy, this indicates a low grade of product. In this case, the fettuccine needs to be slightly undercooked.
To give the dish an unsurpassed aroma, fry the spices in a dry frying pan. Just keep an eye on them as they burn quickly.

Fettuccine with mushrooms and ham in creamy sauce: recipe with photo

The main secret of this Italian dish is the correct preparation of the sauce. For it we need cream with a fat content of 25%. Of the mushrooms, we preferred champignons, because they perfectly harmonize the taste with fettuccine.

Compound:

150 g fettuccine;
100 ml cream;
200 g champignons;
150 g of any ham;
2 tbsp. l. sifted flour;
50 g Parmesan;
salt;
spices;
1 tbsp. l. olive oils;
50 g soft butter.

Preparation:

Boil the fettuccine in salted water according to the directions on the package and place the pasta in a colander. Don't forget to add olive oil to the pan.

Boil the champignons for five to seven minutes. We don’t pour out the mushroom broth, we will need it.
Let's make the sauce: melt the butter in a deep frying pan, add the sifted flour, spices and salt.
Stir until smooth and place the champignons, previously chopped into cubes, into the pan.
Add cream and mushroom broth to taste. Its quantity depends on the desired consistency of the sauce.

Cut the ham into thin strips. You can pre-fry it.
Wash and chop the greens.

Grind the cheese.
Place the fettuccine on plates, spread the ham on top and pour the sauce over everything.
Sprinkle the pasta with cheese and garnish with herbs. You can serve the dish to the table.

Exquisite Mornay sauce for pasta

Using the previous recipe as a basis, you can prepare fettuccine with a spicy sauce. Boil the pasta, fry the mushrooms and ham separately. Before serving, first lay out the fettuccine nests, distribute the champignons and ham on top, and then pour the sauce over everything. And now we’ll tell you how to prepare it.

Russian version of an overseas dish

Our resourceful housewives have long since changed the classic recipe for fettuccine with mushrooms and ham and replaced “overseas” ingredients with domestic products. So, instead of Italian pasta, you can use regular spaghetti, and add basil and ground pepper as spices.

Fettuccine with assorted vegetables

A real festive dish will be fettuccine with ham, mushrooms and assorted vegetables. This bright, tasty and satisfying dish will not leave any of your guests indifferent.

Spaghetti with ham and mushrooms in creamy sauce

Let's start, as agreed, with spaghetti. And let's try a recipe for spaghetti with a sauce made from cream and cream cheese. To prepare it we will need the following ingredients:

Packaging of champignons;
100 g processed cheese (cream)
100 g butter;
2 cups cream;
400 g ham;
Packaging (400 g) spaghetti.

Preparation:
Wash and finely chop the mushrooms in advance, cut the ham into small pieces and chop the onion. Now melt the butter in a saucepan or frying pan and first fry the onion in it. Please note that we fry the onions, and do not let them simmer. When the onion is slightly browned, put the ham in a saucepan and fry everything together. Lastly, add the mushrooms to the fry and first simmer in an open saucepan so that the water evaporates, and then fry until the mushrooms are browned.

Now we put the melted cheese in the frying pan, wait (stirring the sauce!) until it melts over the fire, and pour the cream over it all. We taste for adding salt and if we think it is necessary, add salt. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Place cooked spaghetti in a frying pan with sauce. Mix and serve for the meal.

Fettuccine with mushrooms and ham: recipes for a classic dish

The variety of pasta products gives scope to the flight of imagination and improvisation of every housewife. You can use them to prepare a wide variety of dishes that will please the whole family. A very satisfying and healthy dish on your table will be fettuccine pasta dressed with mushrooms and ham with additional sauces.

History and description

The appearance of pasta dates back a thousand years ago. In those days, people cooked food using a mixture of flour and water in salt water.

Archaeologists have found equipment for making pasta in Etruscan habitats.

Seven hundred years later, pasta has firmly entered the life of Europeans . At first only the poor ate them.

They did this without the help of instruments . But after the invention of the fork, the Florentine nobility introduced pasta into their diet.

Over the years, people have diversified sauces and created dozens of types.

This product is in the form of tubes and ribbons of various lengths.

Fettuccine is flat spaghetti 1 cm wide . Translated from Italian, “fettuccine” means “ribbon”.

INTERESTING: In Italy there is a museum dedicated to pasta. There you can learn the history of their appearance and evolution, as well as many interesting facts and recipes.

On the pages of our website you will also learn how to cook fettuccine with chicken and mushrooms. Let's tell you a few secrets from Italian housewives!

In this article, look for a recipe for Italian spaghetti with pesto sauce, a delicious traditional dish of the country.

Do you know how to properly cook Bolognese pasta with minced meat? You will find some cooking recommendations here: https://expertitaly.ru/italyanskaya-kuhnya/pasta/boloneze.html.

Features and traditions of use

All types of pasta and spaghetti are divided into three classes: A, B, C.

class A – products made from durum wheat flour (durum);
class B - made using flour from glassy wheat;
class B - from flour for baking bread.

“Ribbons” are made exclusively from durum. The composition must consist of two ingredients: flour and water.

Etiquette has outlined several rules for eating pasta:

For convenience and aesthetics, it is better to put no more than 3 “ribbons” on a fork.
Before you put them on a fork, you need to grab a little sauce with it.
Screw them onto the fork at chest level.
Etiquette prohibits cutting fettuccine with a knife.
It is not customary for Italians to eat pasta with a spoon. They consider it bad manners. But if you have dinner or lunch at home, then there is nothing to worry about.

It is recommended to eat pasta with mushrooms and ham at lunchtime . It is high in calories and will be easier for the body to digest during the daytime. But dining on this delicious dish is not forbidden.

Fettuccine is a portioned dish and is eaten in quantities of 200 - 250 grams.

INTERESTING: Every year on October 25, Italy celebrates pasta day. The fact is that the famous navigator Christopher Columbus was her ardent admirer, and was born in October and this holiday appeared in his honor.

Cooking recipes

To make fettuccine correctly, you need to cook it correctly.

Rules:

Use plenty of liquid.
A pan with a wide bottom will be less likely to stick together.
It is important to observe the proportions: one liter of water is used per 100 grams of class A pasta.
They need to be stirred from time to time.
Olive oil added to the water will help maintain the integrity of each individual pasta.
Do not rinse. When washed, spaghetti loses its taste and beneficial properties.

IMPORTANT: The Italians have a name for cooking durum pasta. It's called "al dente". This means that it is better to undercook them a little. They will “get there” when refilled.

Selecting suitable products in the store

To prepare a high-quality and tasty dish, you need to choose the same products. A few rules for selecting the main ingredients.

Pasta:

class A marking. Ingredients: durum and water;
The whole package and its transparency will help to characterize the quality of the product: the absence of breaks, foreign substances and damage. The paste has a smooth surface and an even amber-yellow hue;
dark small specks on the surface are a good sign, which indicates that the flour was coarsely ground from durum wheat;
At the break, the spaghetti has a glassy appearance.

IMPORTANT: High-quality pasta is classified only under classification A. It is not the type of flour that affects the quality, but its grinding.

Ham:

real ham is made from a piece of pork meat. The cut shows meat fibers;
it is better to purchase ham from well-known producers, since they will not tarnish their reputation with the help of various maneuvers and fakes;
a prerequisite is production in accordance with GOST. Specifications do not guarantee good quality;
the shell is dry, elastic, dense and without cracks;
smells exclusively of meat, and not of smoked products;
the cost of a good product is slightly higher than the cost of a pork shoulder.

IMPORTANT: For ham, GOST number is 9165-59. It is this standard that guarantees the freshness and quality of the meat product.

Mushrooms:

packaging integrity means proper storage of the product;
excess moisture in the form of drops indicates that the mushrooms may be spoiled and should not be used in cooking;
a clean and elastic cap is a high-quality and fresh product;
a little soil on the stalk is a good sign;
It is better to choose medium-sized mushrooms, as they contain more nutrients and rich flavor.

Classic recipe

Ingredients:

fettuccine – 250 grams;
champignons – 200 grams;
ham – 200 grams;
parmesan – 60 ml;
olive oil - 2 tablespoons. spoons;
spices, dried herbs - to taste.

Process:

Cut the meat product and champignons into thin slices.
Boil the fettuccine until half cooked, pour some water into a glass, and drain the pasta in a colander.
Fry the champignons in olive oil until the moisture evaporates.
Add ham to the mushrooms and fry for 2-3 minutes.
Pour in the spaghetti water and simmer until it boils.
Add spices, herbs and grate Parmesan.
Place the “ribbons” in a deep plate and pour over the dressing.

In creamy sauce

Ingredients:

“ribbon” pasta – 250 grams;
champignons – 100 grams;
ham – 100 grams;
butter – 60 grams;
cream 20% – 180 ml;
flour - 1 table. spoon;
parmesan – 65 grams;
spices - to taste;
basil, oregano - one sprig of each;
olive oil – 1 table. spoon.

Process:

Boil the pasta until half cooked, adding olive oil and draining the water.
Finely chop the champignons and boil in a small amount of water for 5 minutes.
Melt butter in a frying pan.
Add flour and spices and mix thoroughly.
Add cream, grated cheese and mushrooms with broth.
Simmer over low heat for about 3 minutes.
Add the meat product and simmer for another 5 minutes.
Place the fettuccine in a deep plate, pour over the dressing and garnish with herbs.

In a slow cooker

Ingredients:

“ribbons” – 400 grams;
meat product – 300 grams;
mushrooms – 300 grams;
butter – 30 grams;
flour - 1 table. spoon;
spices - to taste.

Process:

Peel, rinse and cut the champignons into slices.
Cut the ham into small cubes.
In the multicooker, set the “Fry meat” mode and melt the butter.
Add mushrooms, fry for three minutes.
Add the meat product and fry for 7-8 minutes.
Pour in a little warm water, add spices, flour and simmer until thickened.
Place the dressing in a separate bowl and let it brew.
Boil the fettuccine using the “Soup” setting.
Place the pasta in a deep plate and pour over the dressing.

Do you know how Italians prepare their famous vegetable soup, minestrone? We'll tell you a few secrets on our website.

https://www.youtube.com/watch?v=91iNplogmOs

In this article, read about how to make traditional Italian gnocchi using the most common ingredients.

And in the next review you will learn the original recipe for making delicious ravioli with ricotta and spinach in Italian.

Alternative options

Do not worry if for some reason it is not possible to purchase the products specified in the recipe. They can be replaced with alternatives:

refined, odorless sunflower oil;
ham for lightly smoked meat;
You can use any mushrooms: champignons, milk mushrooms, porcini mushrooms, oyster mushrooms, chanterelles, honey mushrooms, etc.;
Parmesan can be replaced with any hard and low-fat cheeses;
greens are also chosen only to taste;
non-acidic sour cream will replace cream;
spices and herbs are used to taste.

And if you add something else, you might end up with a new variation on a well-known dish.

From the following video clip you will learn a recipe for making fettuccine with mushrooms and ham from the chef of an Italian restaurant:

Submission and recommendations

You can serve fettuccine with mushrooms and ham however you like.

But there are rules of etiquette, following which you can surprise guests with your erudition:

Pasta is served in deep plates with wide brims. So convenient to eat.
If you take “ribbons” from the edges of the plate, it will be more convenient to string them without splashing the dressing.
Drinks for pasta with sauce are matched to it. Fettuccine with mushrooms and ham can be drunk with any dry wine or simply with still mineral water.
A basket of bread will be a nice addition to the table setting.
It is advisable to warm the bottom of the plate before serving.
The paste is not used with mayonnaise and ketchup. There is a gas station for this.

IMPORTANT: A shaker with grated cheese is useful for those who are fans of it.

You can pamper your friends and relatives with an interesting and tasty treat not only in a restaurant, but also at home. Many options for pasta with mushrooms and ham will diversify lunches and dinners and will become your favorite dishes.

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Source: https://expertitaly.ru/italyanskaya-kuhnya/pasta/fetuchini-s-gribami-i-vetchinoy.html

Making your own fettuccine with ham

Of course, you can also buy pasta in the store. If you buy pasta nests, give preference to Fettuccine rigati. This shape has small grooves in the pasta to help the creamy sauce coat it better. If you use ready-made pasta, simply skip the process of preparing the Fettuccine and go straight to boiling it and making the sauce. Italians prepare their own fettuccine. Why are we worse? Moreover, the principle is similar to the preparation of our noodles. Let's get started!

Making fettuccine noodles

If you have a bread machine that will knead the dough and a pasta maker that will roll out thin layers of dough and cut them into ribbons, you're done. But you can do without these kitchen helpers. For the test you will need:

3 eggs.
A glass of flour, maybe a little more.
Spoon of olive oil.
Salt.
20 ml water.

By the way, you can find Fettuccine with cuttlefish ink, truffle and other unusual additives on sale. If you wish, you can add a little beetroot juice, spinach, carrot juice or even chocolate to the pasta and then your fettuccine pasta will acquire an unusual color and taste.

The step-by-step process for preparing fettuccine pasta looks like this:

We mix all the available ingredients into a stiff dough or put everything in the bread machine and wait until it copes with this task.
Let the dough rest for a quarter of an hour, placing it in a container and covering it with cling film.
Now you need to roll out a thin layer. If you have a noodle cutter, put the dough into it; if not, arm yourself with a rolling pin.
Then we cut our pasta into strips 6-7 mm wide. You can do this manually with a regular knife, or use a pasta maker.
All that remains is to dry the paste by hanging it, for example, on a wooden stick.

Now you know how to cook fettuccine yourself at home.

Cooking fettuccine

Cook fettuccine pasta for 10 minutes in boiling and salted water. It should remain al dente - ready in general, but with a characteristic hardness. Then the fettuccine should be placed in a colander and the water should be allowed to drain completely. After this, place the finished pasta back into the saucepan and proceed to the sauce.

Making creamy sauce with ham

A quarter of a standard stick of butter.
A glass of 20% cream.
2 level tablespoons of flour.
A piece of ham - about 100g.
A clove of garlic.
Bulb.
Vegetable oil for frying.
Salt, a little ground black pepper.

Instructions for preparing the sauce are as follows:

Take a small saucepan and add butter and flour into it.
Stir until you get a homogeneous mass.
The fire is weak. The mass will gradually begin to acquire a light “tan tone”.
Pour in the cream, continue stirring, add salt.
In a frying pan with high sides, fry the diced onion in vegetable oil.
We cut the ham and send it there.
Press the garlic and add it to the pan.
Pour the cream sauce into the pan, and then add the fettuccine and a little pepper.
Let the pasta warm up for a couple of minutes.

Before serving, you can add grated cheese; in Italian traditions, you can use Parmesan. You can cook fettuccine with mushrooms and ham in the same way, adding mushrooms at the stage of frying the onions. Bon appetit!

A friend works at Il Patio. And “out of duty” she is forced to know the ingredients of all dishes. Because I just love Italian cuisine, so I asked her for a recipe for fettuccine with mushrooms and ham. The same one that the chefs of Il-Patio prepare this dish.

So, what you will need:

Olive oil - fettuccine (wide pasta) - fresh champignons (one package) - cream 33% - piece of chicken at your discretion (for broth) - ham (300 g) - Parmesan (200 g) - salt, pepper - parsley for decoration

I WANT TO NOTE IMMEDIATELY: I cannot indicate the exact grams in this recipe. In this recipe for the cooks of Il Patio, everything is written for one serving, but you probably know what the servings are in restaurants. I make a lot at home and use the ham and parmesan “by eye.” Same with cream and broth. And the result is simply delicious, no worse than if we measured everything in grams.

Direct recipe:

1. Boil chicken broth.

2. Boil the fettuccine until “al dente” (that’s what Italians call the state of pasta, soft on the outside but slightly raw on the inside) - this will take about 6 minutes.

3. Heat olive oil in a frying pan, add thinly sliced champignons and ham, salt and pepper. There is no need to pre-process the champignons, well, wash them, of course :) The hams are cut into thin slices. Champignons - just thin slices along the mushroom. Fry for 5-10 minutes.

4. Add a little chicken broth (5 tablespoons) and cream to the pan (also enough to cover the mushrooms and ham). Wait for the cream to boil and immediately after that add the boiled fettuccine. Mix thoroughly and boil for 3-4 minutes.

I suggest preparing a delicious and simple dish - fettuccine with mushrooms and ham in a creamy sauce. I can’t be called a big fan of Italian cuisine, but this recipe won me over with its simplicity and delicate taste. For the right result, be sure to buy high-quality, lightly smoked ham and good hard cheese. You can use cream that is not the fattest, like mine, but 20% will be enough. I did not use sour cream in my recipe, I was afraid that the cream and sour cream would curdle. But if there is no cream, then sour cream is a perfect substitute.

In general, the dish is very convenient and you can cook everything in one pan without any hassle, I mean the sauce. For a large number of eaters, the proportions should be increased.

We will need the following products:

Cut the ham into strips or cubes, mushrooms into thin slices. If you use wild mushrooms, you need to first boil them for about 10 minutes. Place the mushrooms and ham in different plates, without mixing everything together.

Cut the onion into 4 parts and cut into thin strips.

Grate the cheese on a coarse grater.

Fry the ham in vegetable oil until lightly golden. Then add the onion and fry for another 5-7 minutes. The ham slices should be slightly golden and the onions should be soft.

Then it's time for mushrooms. Fry everything together until the mushrooms become soft. Champignons cook quickly, so don’t torture them for too long. Don't forget to add salt and pepper.

Pour cream or add sour cream in the same amount to the softened mushrooms. Sour cream can be slightly diluted with boiled water. Warm everything together for another 3 minutes.

Then add the cheese, stir well and wait until the cheese melts and the sauce becomes smooth and creamy. Check for salt and add if there is not enough.

Boil fettuccine as directed on the package. Drain the water and divide the pasta into plates.

You can immediately mix the fettuccine with the sauce, but the appearance will not be as photogenic. I prefer to place the fettuccine on a platter and spoon the resulting sauce on top. It turns out incredibly tasty. Try it!

Bon appetit!

fettuccine with mushrooms and ham - 3 step-by-step recipes

This is a budget option for preparing a famous dish. Processed cheese will add a creamy taste. It can be chosen with various fillings: herbs, mushrooms, tomato, etc.

You will need: