Creamy Ham Fettuccine

    30 minutes

    When you have leftover ham try making this delicious pasta for lunch! It is rich and creamy and simple to make.

    290 people made this

    Serves: 8 

    • 500g fettuccine
    • 65g butter
    • 1/2 cup finely diced onion
    • 3 cloves garlic, crushed
    • 500g fresh sliced mushrooms
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • 2 teaspoons dried parsley
    • 6 slices ham, diced
    • 1 1/2 cups (375ml) thickened cream
    • 1 cup spaghetti sauce
    • 1 teaspoon chilli flakes

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

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

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    Reviews in English (229)


    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 added one more clove,I also added 1/2 a chopped green pepper. I cut back on the butter and used 3/4 cup 10% cream and 3/4 cup milk to cut back the fat content of the recipe. It was still great and the sauce was thick enough. I think next time I might add a little parmesan or mozzerella cheese to it just before taking the sauce off the stove.  -  15 Mar 2004  (Review from Allrecipes USA and Canada)


    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 healthier. I also used fresh basil and parsley, which I had on hand. Fantastic!  -  18 Jan 2004  (Review from Allrecipes USA and Canada)


    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 for the guys to try! I was trying to use up what I had on hand, so I had a few substitutions. Instead of fresh mushrooms I used canned, used penne pasta in place of fettucine, and plain evaporated milk for the cream. It was still wonderful. I can only imagine if I had actually used fresh mushrooms and real cream!  -  14 Feb 2003  (Review from Allrecipes USA and Canada)