Ham and Asparagus Fettuccine

Ham and Asparagus Fettuccine

64
STEPHNDON 5

"I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
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Ingredients

20 m servings 754 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 55.9 g
  • 86%
  • Carbs:
  • 45g
  • 14%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

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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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Directions

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  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. Stir asparagus into pot in the last five minutes of cooking; drain.
  2. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
  3. Toss pasta and asparagus with sauce and serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

64
  1. 94 Ratings

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Most helpful positive review

Delicious, although I used previous reviewers' tips to modify this recipe. I sauteed chopped onions & mushrooms (1/3 C. each) in butter & crushed garlic, then removed pan from heat and added the...

Most helpful critical review

I'm compromising with my husband on this one. I didn't care for it at all (WAY too rich, even using half and half instead of heavy cream), but my husband thought it good. If I make this again ...

Delicious, although I used previous reviewers' tips to modify this recipe. I sauteed chopped onions & mushrooms (1/3 C. each) in butter & crushed garlic, then removed pan from heat and added the...

I've been making this recipe for years now. I dice up a steak of ham. I line a small glass baking dish heavily with foil. I put in the ham and add 2T Butter, 2T Honey, 3T Brown Sugar. I put ...

I'm compromising with my husband on this one. I didn't care for it at all (WAY too rich, even using half and half instead of heavy cream), but my husband thought it good. If I make this again ...

Excellent and easy. Made variations many times. Can substitute Broccoli for the Asparagus. Can substitute Chicken or Shrimp for the Ham.

I had made some chicken stock. so I substituted the cooked chicken for the ham. Also added some mushrooms and onions. Used 1% milk and thickened with a little flour. Wonderful!

Tried this for leftover ham and it was delicious. My husband gave it thumbs up. Although this is rich in calories and fat, it is an easy dish to make. I used fresh garlic instead of the powder w...

Very good. I used skim milk (thickened with flour) instead of cream.

This was great. Even my picky 5 yr old thought it was good. This is a keeper.

Wow- thank you for this!!! It was so yummy. With fresh Michigan asparagus, this was a winner at our house!