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Fettuccini with Mushroom, Ham and Rose Sauce


"Thick, creamy, and oooh so heavenly. Not your everyday pasta dish!"
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30 m servings 478 cals
Original recipe yields 8 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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 large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes.
  3. Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
  4. Place fettuccini on plates and ladle even portions of sauce over top.

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Read all reviews 224
  1. 300 Ratings

Most helpful positive review

I just finished making this dish and wow, it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I...

Most helpful critical review

I am revising my original rating of this recipe. I gave it 3 stars the first time, and I followed the directions perfectly. The quantity of spices is too much! They were overwhelming! I re-ma...

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Most positive
Least positive

I just finished making this dish and wow, it was great. I was worried that it would be a little bland but once the sauce simmered down it was just right. We're garlic lovers in our family so I...

Excellent recipe!! The only change I made was to substitute 1/2 cup lite sour cream and 1/2 cup half and half for the 1 1/2 heavy cream. The sour cream adds a little zip and the combo is healt...

This was wonderful! My husband had a funny look when he saw what I was making for dinner, but after trying it he wants it again! He's even going to take the recipe to work at the firestation f...

Wonderful!! I used 1 cup heavy whipping cream and 1/2 cup milk, used a garden style spaghetti sauce (with mushrooms and green peppers) and 1 1/2 tsp of oregano, parsely and basil. I also spinkl...

This is a hearty sauce and a great way to use leftover ham. In my non-stick sauce pot, I saute the ham (2 cups diced)first to render a lot of the fat then I drain off most of the fat and saute ...

We had company when I made this and they and I thought it was good, but too spicy. My husband, who loves spicy foods thought it was great. Next time, and there will be a next time, I'll use just...

This is the first ham recipe that I've found that doesn't taste like an excuse to use up leftovers. It is fabulous. Some of my guests have found it too spicy, but that's how my family loves it...

INCREDIBLE!!!!! I used penne pasta because that is what I had on hand, but other wise I followed the recipe and it turned out wonderful!!!!!! I look forward to making this again.

YUMMY! YUMMY! This was great! It was not a heavy sauce at all, which surprised me! My husband loved it! As a side dish, we had brushetta! Next time I want to experiment and add shrimp or sc...