Fettuccine Alfredo with Ham Recipe - Allrecipes.com
Fettuccine Alfredo with Ham Recipe
  • READY IN 15 mins

Fettuccine Alfredo with Ham

Recipe by  

"This is an easy to make pasta that will leave your guests with their mouths open, wanting more!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2005

Excellent recipe. I tried it as is, and then tried it substituting Sour Cream for heavy cream, and liked that even better. I also added peas and fres muchrooms. Very yummy!

 
Most Helpful Critical Review
Mar 30, 2005

I tried this because of all the great reviews. Sorry, but I didn't like this at all. Fettuccine alfredo goes much much better with chicken than ham. I used leftovers from a delicious spiral ham I had made ... wish I just would have heated up the ham instead. I won't make this one again, but it might just be my taste is different than the other reviewers. It wasn't exactly bad ... just wasn't good.

 
Aug 17, 2003

This is an outstanding fettuccine! I sauteed equal parts ham and onions with butter and garlic, and added both to the noodles and sauce. It has a very rich flavor and reheats well. YUM!

 
Jan 12, 2007

Simply awesome. And I mean that literally. This is an extremely SIMPLE recipe--unbelievably easy to prepare--with an awesome flavor, far better than I expected. The sauce reminds me of the Sicilian sauce at Valentino's, a popular midwest restaurant, which originated in Lincoln, Nebraska. I used freshly grated Parmesan, which is the only way to go. This was an excellent way to use some of the leftover Honeysliced ham from the holidays. Don't let the idea of ham in pasta sauce scare you away. It's far better than you might think. Do note: As at least one other reviewer has suggested, you only need 3/4 of the pasta in a one pound package. There isn't enough sauce for the full pound of pasta. The pasta really soaks up the sauce.

 
Nov 01, 2003

I worked at an Italian Kitchen quite a few years ago and every Sunday the owner's wife would make a dish just like this one. She had a little drizzled eggs in hers, which I also added when I made it...needless to say, this recipe was TO DIE FOR!

 
May 19, 2009

A very good recipe. A good sub for the very cream is evaporated milk which will make all alfredo recipes less costly and healthier without any sacrifice in taste.

 
Jan 05, 2010

This was terrific! I did as others had suggested and added diced onions and garlic to the ham. I would guess about three tablespoons of onion and one heaping teaspoon of garlic. The ham, onion, and garlic together reached the two cup line in my measuring cup before I heated them all together. I also only used 3/4 of the box of fettucine. The sauce could have handled the whole box, perhaps, but I thought it was just right this way. I would have tried either adding peas or mushrooms, but my picky 11 year old would have certainly turned up her nose at it then. After eating it, I think the mushrooms would be the way to go, although the recipe is great without them. Thank you for a terrific recipe that I will be making again. My fussy daughter even loved it, and that is saying alot! She hates to try new things.

 
Apr 28, 2004

Pretty good - nice way to use up ham. The cream scared me so I subbed in a can of chicken broth and some 2% milk. Used quite a bit of minced garlic, some red pepper flakes and threw in some frozen green peas.

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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