Fettuccine with ham – noodles in Italian!Different ways of cooking fettuccine with ham and cheese,mushrooms, tomatoes

Пн, 19 сен 2016 Автор: Марина Выходцева

Fettuccine (fettuccine) – special pasta!

It only looks like our noodles, but in reality it does not have
she has nothing in common, is prepared in a completely different way and is famous for
amazing flavors.

Unusual sauces and add-ons add a special flavor to fettuccine.

It’s time to get acquainted with Italian noodles!

Ham Fettuccine – General Cooking Principles

Fettuccine can be found on the shelves of supermarkets. This paste
is a thick and long noodles, often sold
rolled up in the form of nests. The cooking method and cooking time are indicated.
on the package. If the recipe paste will be added to the sauce and
to warm up in it, you need to reduce the allotted time for a minute.

Ham is a frequent fettuccine companion. Product available,
delicious, does not require long processing. Ham usually
fried, then mixed with pasta. Often the main ingredients
pour creamy or tomato sauces. The highlight of the dishes are
spices and Provencal herbs. If there is no mixture, then you can use
just oregano.

Fettuccine with ham and parmesan

In fact, for this dish you can use not only
Parmesan. Any cheese will do, but only hard cheese
melt in the sauce.


• 400 g of pasta;

• 200 g of ham;

• a spoonful of flour;

• 10 g of parmesan;

• 60 g of oil;

• 200 ml of cream.


1. Cooking fettuccine in salted water, but do not cook
just a minute Drain the paste into a colander, let it drain. Flush
products do not need. If they are welded in advance, then you can lightly grease
a few drops of vegetable oil or cream
a piece.

2. Melt a third of the butter in a frying pan, add
diced ham. Fry the pieces to ruddy

3. Take out the ham, spread the remaining oil in the pan.

4. As soon as the fat warms up, add flour, quickly
stir Следом вливаем сливки, насыпаем тертый Parmesan.
Cook the sauce over moderate heat until the cheese is dissolved.

5. Pour spices. It can be salt, black pepper or
sweet paprika, you can add Italian herbs.

6. Возвращаем в соус ветчину, stir

7. Shifts to fettuccine pan. Stir.

8. Warm up for a minute, turn off the fire, cover the pan.
Give the dish to stand for about five minutes to soak the pasta soaked in sauce and
softened up.

Fettuccine with ham and mushrooms

The most popular fettuccine recipe with ham. For this paste is better
just use ordinary champignons. Here the sauce is prepared
without the addition of flour and without cheese.


• 200 g of champignons;

• 300 g fettuccine;

• 200 g of ham;

• 250 ml of cream;

• 50 g Parmesan;

• butter.


1. Cooking pasta in the usual way. You can follow the instructions on

2. Heat the oil. Pour a thin layer.

3. We wash the champignons, wipe them with napkins and cut them small
cubes. Fry the mushrooms until tender.

4. Slice the ham into approximately the same slices as
Mushrooms, spread in a frying pan.

5. As soon as the pieces of sausage are fried, add

6. Immediately lay the spices, Italian herbs, add salt.
Heat the sauce.

7. Shift pasta in mushroom sauce, stir and heat
a minute

8. A hot dish is immediately laid out in plates, make sure that
slices of ham and mushrooms did not remain in the pan.

9. Sprinkle the contents of the plates with grated cheese, serve to the table.

Fettuccine with ham and tomatoes

For this variant of the popular dish is better to use
small cherry tomatoes If there are no miniature tomatoes, then
take 1-2 full tomatoes, but they should not be too


• 300 g of pasta;

• 150 grams of cherry;

• 200 g of ham;

• 3 cloves of garlic;

• 70 grams of cheese;

• 0.5 tsp. oregano;

• 40 ml of olive oil;

• other spices, salt.


1. Boil pasta to readiness.

2. Cut the ham into large strips, fry in butter,
put in a separate dish.

3. Add more oil to the pan, if necessary.

4. Cut the cherry in half, fry after the ham until

5. Return the ham to the pan, add the oregano and chopped
garlic. Salt, pepper to your taste.

6. Immediately lay out the boiled macaroni.

7. Stir, heat on very low heat for three minutes,
so that the spices reveal the taste and soak up the pasta.

8. Arrange in plates, sprinkle with each piece of grated cheese.
Do this immediately while the dish is hot.

Fettuccine with ham, garlic and melted cheese

Budget version of the dish with cream sauce, which is prepared
on milk. This turns out quite fragrant, satisfying,


• 250 g fettuccine;

• 120 g of processed cheese;

• 200 ml of milk;

• 2 cloves of garlic;

• 200 g of ham;

• 50 g butter;

• 10 g flour;

• spices.


1. Ham cut into pieces and any shape, but do not do finely.
Otherwise, the product will be lost in the paste.

2. Put some oil in a large frying pan, fry
ham and shift it.

3. Add the remaining oil to the same pot, warm it up.

4. Once all the moisture has evaporated from the fat, add flour.
Pass in oil for half a minute, stir vigorously.

5. Pour milk in a thin stream, do not forget to stir.
Boil the sauce until thick.

6. Add cream cheese. If it is hard enough, for example,
используются сырки в фольге, то порежьте мелкими cubes.
Heat the sauce until the cheese is dissolved.

7. At this stage, add spices, herbs, crushed

8. As soon as the sauce becomes thick, uniform, you can
add boiled pasta. Stir.

9. After a minute you can decompose fettuccine into plates, sprinkle

Fettuccine with ham and olives

Option insanely fragrant and very easy to cook pasta
fetuchini with ham. Oil for her, you can use any sauce
prepared on the basis of tomato juice. Best used
homemade, freshly made drink.


• 250 g fettuccine;

• 150-250 g of ham;

• 100 g pitted olives;

• 1 tsp. Provencal herbs;

• 30 ml of oil;

• salt pepper;

• 200 ml of tomato juice.


1. Prepare the paste according to the instructions. For this dish
pasta must dovarit to readiness. Drain
return the water to the pan, add a little oil and cover to
pasta is not cold.

2. Heat any butter, add chopped ham. Take
more or less, depending on how much is available.

3. While the slices are fried, cut the olives into circles, but not
thin. Can be in half or in quarters.

4. Add olives to the ham, pour in tomato juice.

5. Immediately throw the Provencal herbs, salt the sauce and pepper.
Warm up for a minute, let it boil.

6. Put the pasta on the plates.

7. Top with sauce and slices of ham and olives. Greens by

Fettuccine with ham and bacon

Option is not very dietary, but incredibly tasty and fat
dishes from pasta fettuccine and ham. Bacon can be used


• 100 g of bacon;

• 150 g of ham;

• 300-400 g fettuccine paste;

• 50 g Parmesan;

• 200 ml of cream;

• 1 raw yolk;

• 10 g of oil;

• spices, herbs, salt.


1. Cut the bacon, fry in a greased pan. how
just the pieces are browned, add the sliced ​​ham. Also

2. Remove the food from the pan, leaving the melted fat.

3. Cook the pasta until ready.

4. Beat the yolk with cream, salt immediately, season.
Italian herbs and other spices.

5. Pour the cream into the pan, heat the sauce, add
previously fried products.

6. Next put the paste.

7. Stir. Накройте, держите на маленьком огне just a minute

8. Arrange in plates, sprinkle with chopped cheese.

Fettuccine with ham and zucchini

Juicy and more dietary version of the Italian dish of
fetuchini with ham. Best to use for cooking
tender and young zucchini, zucchini will go. If there is no such vegetable,
zucchini is better to clean, the seeds with internal pulp are removed.


• 250 g of pasta;

• 1 small squash;

• 200 g of ham;

• 2 spoons of butter;

• 150 ml of cream:

• 80 grams of cheese;

• 1 egg;

• spices.


1. Cut the ham strips, fry in a skillet with a spoon
oil, put in a separate bowl.

2. Cook the pasta, drain the broth.

3. Squash need to cut thin noodles, you can use
grater or a special knife.

4. For the sauce, whip the cream and egg whisk. Do not forget
season it all with spices, Provencal herbs, salt well,
as zucchini bland.

5. Add another spoonful of butter to the ham pan,
warm up

6. Put the chopped zucchini, fry on maximum heat,
so that the vegetable did not have time to release juices.

7. Add sauce and ham, stir, heat a couple of minutes.
Stir periodically so that nothing burns.

8. It remains to add the paste, stir.

9. When serving the dish on plates, sprinkle with grated cheese.

Ham Fettuccine – Tips and Tricks

• Fettuccine boiling water must be salted. Not
It would be superfluous to add a spoonful of olive oil when cooking pasta. These
simple tricks will make the dish much tastier and will not allow it
stick together.

• Good fettuccine products never boil soft, do not require
washing. If during the preparation stickiness is felt, and
the decoction has become cloudy, it is the first sign of use
low grade grain. In this case, the paste is better to leave a little.

• Frying spices makes the sauce fragrant,
maximize the taste. Usually Italians fry different types
pepper. Just need to be extremely careful, because the spices are very
burn quickly.

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