Ingredients for the preparation of fettuccine with mushrooms and ham
- Fetuccine pasta 250 grams
- Champignon 200 grams
- Ham 200 grams
- Liquid cream (fat content 22-25%) 250-300 milliliters
- Cheese "Parmesan" 50 grams
- A mix of Italian herbs to taste
- Salt to taste
- Olive oil 6-7 tablespoons or to taste
- Purified water 2 liters
- Main ingredients: Ham, Mushrooms, Cream, Pasta
- Serving 4 servings
- World CuisineItalian Cuisine
Measuring cup, kitchen scale, kitchen knife - 2 pieces, cutting board - 2 pieces, paper kitchen towels, grater, deep plate, stove, deep pan (capacity 4 liters), kitchen spatula - 2 pieces, colander, frying pan, serving plate.
Cooking fettuccine with mushrooms and ham:
Step 1: prepare water for pasta and mushrooms.
First of all, pour the right amount of purified water into a deep pan and put it on medium heat, let it boil. Meanwhile, with the help of a sharp kitchen knife, we rid each mushroom of roots. Then we wash the champignons, dry them with paper kitchen towels, put them on a cutting board and chop them with layers of 2-3 mm thick.
Step 2: prepare the ham.
Then we remove the food or artificial casing from the ham, send this product to a new board and cut it into small slices or cubes up to 5-6 millimeters with a clean knife.
Step 3: prepare the cheese.
Remove the paraffin crust from the hard cheese and grind it on a fine or medium grater into a deep plate. After that, put all the other necessary ingredients on the countertop and proceed to the next step.
Step 4: Cook the pasta.
While preparing the food, the water in the pan began to boil, add a little salt, a couple of tablespoons of olive oil and put fettuccini. As soon as the liquid starts bubbling again, cook the paste until fully cooked for 10 minutes, occasionally stirring with a wooden kitchen spatula so as not to stick to the bottom of hot dishes.
Then we discard the pasta in a colander, leave it in it for a couple of minutes, or until excess water drains, move them into a deep bowl, pour a tablespoon of oil, gently loosen and leave it alone before use.
Step 5: prepare fettuccini with mushrooms and ham.
At the same time as cooking the pasta, you can prepare the sauce, turn on the next burner on medium heat, put a frying pan on it and pour 2-3 tablespoons of olive oil into this dish. After a few minutes, dip the chopped mushrooms in hot fat and simmer them until the moisture evaporates, constantly loosening with a kitchen spatula. About 10-11 minutes mushrooms completely get rid of the juice, add the ham to them and fry them together 2-3 minutesstirring occasionally.
Then pour the cream into the pan, season everything to taste with salt, shake to a homogeneous consistency and bring to a boil. When the first bubbles appear on the surface of the finished sauce and it begins to boil gradually, we lower the practically cooled fettuccini into it.
Sprinkle a fragrant dish with a mixture of Italian herbs, mix all the ingredients of the dish again until smooth, warm them for 2-3 minutes and then remove from the stove. Immediately spread the pasta in portions on plates, season each with crushed Parmesan cheese and serve to the table.
Step 6: serve the fettuccine with mushrooms and ham.
Fettuccine with mushrooms and ham is served hot as a full-fledged second course for breakfast, lunch or dinner. This dish does not need any additions, except that before serving, each serving can be sprinkled with crushed hard cheese and garnished with sprigs of fresh herbs, such as dill, parsley, cilantro or basil. Cook with pleasure and enjoy a simple homemade meal!
Enjoy your meal!
- in the recipe for spices, only Italian herbs are indicated, but if you wish, you can change and supplement the set of spices with any others that season dishes from pasta, cream or meat;
- very often half of the crushed cheese is heated together with all the components of the dish for 2-3 minutes, this makes it slightly viscous, viscous and even more pleasant to the taste;
- some housewives, along with mushrooms, fry finely chopped onions;
- An alternative to olive oil - any other vegetable, but refined, odorless.