Fettuccine with Smoked ham and Cheese

Monday 5th February 2018

Serves: 4
 
An easy main course to prepare and cook at the last minute. Just assemble everything before you start to cook.
 
450g Fettuccine
5ml. Sunflower oil
25g Butter
1 Medium red onion, chopped
300ml. Double cream
10ml. Dijon Mustard
60ml. Dry white wine
175g Sliced smoked ham, fat removed
Small bunch freshly chopped parsley
 
To Serve: Freshly grated Parmesan cheese
  • Cook the pasta in a large pan of rapidly boiling water with the oil, but uncovered for 6-7 minutes, or as directed on the pack.
  • Meanwhile, melt the butter in a large non-stick pan.
  • Add the onion and sauté for about 7 minutes, until softened.
  • Add the cream, mustard and wine to the onion. Whisk and heat to simmering point. Remove from heat and season with a little salt and pepper to taste. Stir in the ham and parsley.
  • Drain the pasta and return to the pan. Pour sauce over the pasta and toss to coat. Divide between plates and serve immediately, offering Parmesan separately.
 
 

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