Fettuccine is a popular type of Italian pasta in Roman cuisine. These flat and wide noodles go well with many types of sauces. One of the most famous dishes with this pasta is Alfredo fettuccine, made from pasta, lots of butter and Parmigiano Reggiano cheese. Fettuccine is no less delicious with mushrooms and ham.
Classic fettuccine with mushrooms and ham
The classic fettuccine with mushrooms and ham is fettuccine boscaiola. This is a simple, hearty and quick dish for which you will need:
- 500 grams of dry fettuccine paste;
- 2 tablespoons of olive oil;
- 200 grams of champignons;
- 200 grams of ham;
- 2 cloves of garlic;
- ½ glass of dry white wine;
- 300 ml heavy cream;
- 2 tablespoons of chopped parsley.
Fettuccine translated from Italian means "little ribbon".
Cook the pasta according to package directions. Cut the ham into strips. Wipe the mushrooms with a damp paper towel and chop them in the same way as the ham. Heat vegetable oil in a skillet, add ham, garlic and mushrooms and fry them quickly, stirring occasionally, for 4-5 minutes. Pour in the wine and simmer until it is half and half evaporated. Add the cream and cook the sauce over low heat until it begins to thicken. Drain the pasta in a colander, return it to the pot and add the sauce. Stir and serve with a sprinkle of parsley.
You can sprinkle the bossaiola pasta with Parmesan and serve with a glass of dry white wine.
Fettuccine casserole with mushrooms and ham
Fettuccine is usually seasoned with sauce right after the pasta is boiled, but if you have some chilled ready-made pasta left over, you can make a delicious ham and mushroom casserole out of it. You will need:
- 1 kilogram of boiled pasta;
- 75 grams of butter;
- 200 grams of small mushrooms;
- 200 grams of ham;
- 500 ml of milk;
- 100 grams of green onions;
- 50 grams of flour;
- 150 grams of grated cheddar cheese;
- salt and freshly ground pepper.
Wipe the mushrooms with a towel and cut each in half. Melt 15 grams of butter and lightly fry the mushrooms. Set aside. Melt the remaining butter and fry most of the chopped green onions in it until soft, leaving some to garnish. Add the sifted flour, stir and then pour in the milk in a thin stream, achieving a homogeneous thick sauce. Turn off the heat, add julienne sliced ham and 100 grams of grated cheese, season with salt and pepper, stir.
In an ovenproof dish, combine the fettuccine and sauce, sprinkle with the remaining cheese and green onions on top. Bake in an oven preheated to 200 ° C for 10-15 minutes.
