Creamy Ham and Fettuccine
Indulge in the ultimate comfort food with this Creamy Ham and Fettuccine recipe, a decadent dinner that’s ready in just 30 minutes. Featuring velvety fettuccine pasta coated in a rich, garlicky Parmesan cream sauce, this dish is elevated with tender bites of savory diced ham and optional pops of sweetness from bright green peas. The creamy sauce, made with a blend of whole milk, heavy cream, and a touch of butter, creates a luscious, restaurant-quality base that clings to every strand of pasta. Perfectly seasoned and finished with a sprinkle of fresh parsley, this easy recipe is a crowd-pleasing option for weeknight meals or special occasions. Serve it hot with a side of crusty garlic bread or a crisp green salad for an irresistible Italian-inspired feast.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic cloves (minced)
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1.5 cups cooked ham (diced)
- 1 cup frozen peas (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or saucepan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it burn.
Sprinkle the flour over the garlic and stir to combine. Cook for about 1 minute to cook off the raw flour taste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens, about 5 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the diced ham and frozen peas (if using) to the sauce. Cook for an additional 2-3 minutes until the ham is heated through and the peas are tender.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.9 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 382 mg | 29% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
