Fettuccine with Asparagus and Ham

    20 minutes

    Here's a great way to use up leftover ham - with asparagus as a fettuccine dish. Perfect as a light dinner with a green salad and bread.

    91 people made this

    Serves: 6 

    • 375g dry fettuccine
    • 250g fresh asparagus, trimmed and cut into 5cm pieces
    • 125g butter
    • 2 cups (500ml) thickened cream
    • 3/4 cup grated Parmesan cheese
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 1 pinch cayenne pepper
    • 250g cooked ham, diced

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    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.

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    Reviews in English (87)


    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 ham, 1/3 C. chopped artichoke hearts, and the cooked asparagus (cut into smaller chunks, btw). To cut fat I used 2% milk (with 1 1/2 Tbsp. flour to thicken), then stirred the sauce into the veggie-ham mix before adding the whole thing to the cooked pasta. Tip: Top each serving with ground black pepper & slivers of fresh parmesan-- YUM! PS-- Made more like 6-8 servings for us. Great for freezing!  -  17 Apr 2006  (Review from Allrecipes USA and Canada)


    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 it in a preheated oven at 350 and I let the butter and sugar melt together. I wrap the foil into a ball and let the ham get carmalized. I take the ham out of the foil and add it to the pasta sauce. YUM YUM YUM!  -  10 Oct 2002  (Review from Allrecipes USA and Canada)


    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 (doubtful), I'd definitely use regular milk, half the butter and go from there.  -  31 Mar 2005  (Review from Allrecipes USA and Canada)