Fettuccine with Ham in Cream Sauce
A popular Italian dinner that's easy to make at home! I love all kinds of pasta dishes, especially homemade ones — no surprise that I'm a big fan of Italian food. Here's homemade pasta with a cream sauce and ham, which I think is the most delicious combination of all. And if you scatter some grated cheese over the finished dish, it's downright heavenly.
Reina
Recipe author
Fettuccine with Ham in Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 %
7 g
Fats 50 %
22 g
Carbohydrates 34 %
15 g
297 kcal
GI:
13
/
0
/
87
- First, let's make the pasta! In a suitable bowl, combine the eggs, olive oil, water, and salt. Sift in the flour and knead into a dough — it should be stiff. Put the dough in a bowl, cover it with plastic wrap, and let it rest for 15 minutes. Once it has rested, turn it out onto a lightly floured surface and roll it into a thin sheet. Cut the sheet into strips about ¼ inch (7 mm) wide. It's actually best to let the pasta dry a bit — hang it up or just leave it on the counter for a few hours or overnight — but I often skip this and cook it fresh. If you're not cooking it right away, dry it in little nests and store in an airtight container. (Mine rarely lasts long!) Now that the pasta is ready, you can cook it: bring salted water to a boil, add the fettuccine, and cook for 8 minutes. Taste it! The pasta should be done — soft on the outside but still with a little bite inside. Depending on its thickness, it may cook faster. Drain the fettuccine in a colander and let all the liquid drip off. Transfer it to a bowl — ideally not the pot it cooked in, or it may keep cooking in the hot pan. Now for the cream sauce. Set a skillet over low heat, let it warm up a bit, add the butter, and sprinkle in the flour. Stir until smooth; the mixture should gradually turn golden. Pour in the cream, stirring constantly, and cook. Add salt, stir, and take it off the heat. Peel the onion and dice it small. Cut the ham into cubes, sticks, or whatever shape you like — I like fairly large cubes. Peel the garlic and press it. Heat the vegetable oil in a separate skillet, add the onion, and fry until golden, then add the ham and cook a few minutes more. Add the garlic, stir, and cook for another 1–2 minutes. Pour the cream sauce into the skillet with the ham, add the fettuccine, and season with ground black pepper to taste. Cook the pasta for a couple of minutes, then serve hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Ham - 270 kcal/100g
- Beef ham - 133 kcal/100g
- Boiled ham - 282 kcal/100g
- Raw ham - 270 kcal/100g
- Ham sausage - 242 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
Similar recipes
Related and additional categories: