Recipe by Margie Tefel
"This is an easy to make pasta that will leave your guests with their mouths open, wanting more!"
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dry fettuccine pasta
diced cooked ham
grated Parmesan cheese
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!
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.
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!
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fettuccine Alfredo with Ham
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 284
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