Creamy Ham And Asparagus Fettuccine Recipe

Ingredients

Main ingredients

The main ingredients for the Creamy Ham and Asparagus Fettuccine recipe include:

Fettuccine pasta, which serves as the foundation of the dish, providing a smooth and flat surface to complement the other flavors.

Ham, specifically prosciutto or serrano ham, adds a salty and savory element to the dish. It can be used in sliced form or diced for added texture.

Asparagus is another crucial ingredient, bringing freshness and a pop of green to the dish. Fresh asparagus is preferred for its tender tips and delicate flavor.

Mushrooms, typically button mushrooms or cremini, add an earthy flavor and meaty texture that complements the ham and asparagus.

Heavy cream and grated Parmesan cheese create a rich and creamy sauce to coat the pasta and balance out the saltiness of the ham.

The addition of garlic and onion provides a pungent aroma and contributes to the overall depth of flavor in the dish.

A pinch of nutmeg enhances the herbal notes in the asparagus, while black pepper adds a sharp and aromatic taste.

12 oz (340g) fettuccine pasta

The base of this delicious dish, _Creamy Ham and Asparagus Fettuccine_, starts with a fundamental component – **12 oz (340g) fettuccine pasta**.

Fettuccine is a type of Italian flat noodle made from unleavened flour (_”00″ or Caputo flour_). It’s a wide, flat shape that resembles a ribbon, typically about 1/4 inch (6 mm) in width and 10-12 inches (25-30 cm) long.

The texture of fettuccine pasta is firm but pliable, making it perfect for pairing with creamy sauces. It’s also relatively neutral in flavor, allowing the other ingredients to shine.

When choosing **fettuccine** for this recipe, look for a high-quality product that has a smooth, silky texture and a delicate sheen to it. Freshness matters, as well – try to use fettuccine within a day or two of its “best by” date for the best results.

It’s worth noting that you can also make your own _homemade fettuccine_ from scratch using flour and eggs. However, this recipe calls for store-bought fettuccine to streamline the preparation process.

6 slices of ham, diced

The ingredients for this _Creamy Ham and Asparagus Fettuccine Recipe_ are carefully selected to provide a delicious and harmonious flavor profile.

To start, we will need 6 slices of ham, which will be diced into small pieces to distribute evenly throughout the dish.

Diced ham is a crucial component in this recipe as it adds a salty, savory flavor that pairs perfectly with the sweetness of the asparagus and the creaminess of the sauce.

The quality of the ham can greatly impact the overall taste of the dish, so be sure to choose a high-quality option for the best results.

The diced ham should be roughly cut into 1/4 inch pieces to ensure it cooks evenly and doesn’t overpower the other flavors in the recipe.

The key is to achieve a delicate balance between the flavors of the ham, asparagus, and sauce, so don’t be afraid to adjust the seasoning as needed to taste.

1 pound fresh asparagus, trimmed

The ingredient we will be focusing on for this recipe is fresh asparagus, which serves as a vital component to the dish. The quantity required for this recipe is 1 pound of fresh asparagus.

The first step in preparing the asparagus is to trim it. This process involves removing any tough or woody ends from the stalks, which helps to enhance its flavor and texture. Trimming also ensures that the asparagus cooks evenly, making it more palatable and visually appealing when served.

Here are the steps involved in trimming 1 pound of fresh asparagus:

• Cut off any tough or woody ends from each stalk. This will typically be about an inch to an inch-and-a-half from the bottom end of each spear.
• Discard the trimmings and set the trimmed asparagus aside for use in the recipe.

This preparation ensures that 1 pound of fresh, trimmed asparagus is ready for use in the Creamy Ham and Asparagus Fettuccine Recipe, allowing it to be cooked to perfection and combined with other ingredients to create a delicious and satisfying dish.

Pantry staples

The foundation of any successful dish lies in its ingredients, particularly those that form the pantry staples.

Pantry staples are basic food items that should always be stocked in your kitchen to ensure that you can whip up a variety of delicious meals at short notice.

Some essential **pantry staples** for this Creamy Ham and Asparagus Fettuccine Recipe include:

* _All-purpose flour_

This is the workhorse of flours, used in baking cakes, pastries, and bread. In this recipe, it will help thicken our creamy sauce.

* **Pasta**: This Creamy Ham and Asparagus Fettuccine Recipe relies on a long, flat _fettuccine_

This is the classic Italian pasta dish made from egg and flour. It’s perfect for sopping up creamy sauces.

* _Butter_: The unsalted kind will add richness and depth to our sauce. For this recipe, you’ll need about 4 tablespoons (55g).

* **Milk**: Heavy cream or whole milk work well in this dish, but you can also use a combination of the two if you prefer a lighter flavor.

* _Egg yolks_: These will enrich our sauce and add an extra layer of richness. For this recipe, you’ll need 2 egg yolks per serving.

* _Salt_: Use high-quality sea salt for its rich flavor and texture. For this recipe, use about 1 teaspoon (5g) of flaky sea salt.

* **Fresh herbs**: Chopped fresh parsley or thyme will add a burst of freshness to our dish. You can also use dried herbs if you prefer.

These pantry staples are essential in creating the perfect Creamy Ham and Asparagus Fettuccine Recipe. With these ingredients, you’ll be able to create a rich and creamy sauce that coats your pasta perfectly.

3 tablespoons olive oil

The recipe calls for 3 tablespoons of olive oil, which is a key ingredient that plays a crucial role in the preparation of the Creamy Ham and Asparagus Fettuccine dish.

Olive oil is a versatile cooking oil extracted from the fruit of the olive tree (Olea europaea). It is a staple in many cuisines, particularly in Mediterranean cooking. The oil is rich in monounsaturated fats, which contribute to its distinct flavor and health benefits.

In this recipe, the 3 tablespoons of olive oil are used for sautéing the ham, asparagus, and garlic, providing a flavorful base for the creamy sauce. The high smoke point of olive oil makes it ideal for high-heat cooking, ensuring that the flavors remain intact and the ingredients are cooked evenly.

Some benefits of using olive oil in this recipe include its ability to enhance the flavor of the ham and asparagus, while also providing a smooth and creamy texture to the sauce. Additionally, olive oil is a healthier option compared to other oils, making it a great choice for those looking to reduce their saturated fat intake.

Here are some interesting facts about olive oil:

• Olive trees can live up to 600 years and produce fruit for over 300 years.
• The world’s largest producer of olive oil is Spain, accounting for approximately 40% of global production.
• Olive oil has been used as a form of currency in some parts of the world.

When selecting an olive oil for this recipe, look for one that is rich and fruity, with a smooth texture. Some popular types of olive oil include:

• Kalami: A mild and delicate oil from Greece.
• Biancolilla: A robust and full-bodied oil from Italy.
• Arbequina: A light and fruity oil from Spain.

The 3 tablespoons of olive oil in this recipe will add a rich and creamy flavor to the dish, while also providing a smooth texture that complements the asparagus and ham.

2 cloves garlic, minced

In this recipe for Creamy Ham and Asparagus Fettuccine, 2 cloves of garlic are used to add depth and a subtle savory flavor. Garlic is a fundamental ingredient in many cuisines, particularly Italian, where it’s often paired with olive oil, herbs, and vegetables to create sauces and marinades.

The process of mincing garlic involves peeling the individual cloves and finely chopping them into small, uniform pieces. This can be done using a chef’s knife or a garlic press. Minced garlic is a more delicate form of garlic that’s easier to incorporate into dishes without overpowering other flavors.

In the context of this recipe, the minced garlic is sautéed with butter and onions until softened before being combined with cream, ham, and asparagus to create a rich and creamy sauce. The subtle flavor of garlic enhances the overall taste experience without dominating the dish, allowing the sweetness of the asparagus and the savory flavor of the ham to shine through.

The use of 2 cloves of garlic is a moderate amount that complements the other ingredients in the recipe without overpowering them. This quantity allows for a balanced flavor profile while also providing enough depth and complexity to enhance the overall taste experience. By incorporating minced garlic into this Creamy Ham and Asparagus Fettuccine, cooks can create a dish that’s both flavorful and refined.

Salt and pepper to taste

The key to a successful Creamy Ham and Asparagus Fettuccine dish lies in the quality and balance of its ingredients.

Here are the essential components you’ll need:

• 12 oz (340g) fettuccine pasta
• 2 cups (200g) mixed asparagus spears, trimmed
• 6 oz (170g) cooked ham, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup (250ml) heavy cream
• 1/2 cup (120g) grated Parmesan cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

The role of salt and pepper in this recipe is crucial, as it enhances the flavors of the other ingredients without overpowering them.

When it comes to seasoning with salt and pepper to taste, consider the following guidelines:

1. Add a pinch of salt to bring out the natural sweetness of the asparagus and ham.
2. Use black pepper to add depth and warmth to the dish.

The ideal seasoning balance will depend on individual preferences, but a good rule of thumb is to start with a small amount of salt and pepper and adjust to taste as you go.

This way, you can ensure that your Creamy Ham and Asparagus Fettuccine Recipe is both flavorful and balanced, with each bite showcasing the harmony of its ingredients.

Freshly grated Parmesan cheese

Freshly grated Parmesan cheese is an essential ingredient in many Italian dishes, including the Creamy Ham and Asparagus Fettuccine recipe.

Here are some key characteristics and facts about freshly grated Parmesan cheese:

1. Naming and Origin: Freshly grated Parmesan cheese is also known as Parmigiano-Reggiano or Queso Parmesano. It originates from Italy, specifically the Parma and Reggio regions.

2. Texture and Appearance: When freshly grated, Parmesan cheese has a smooth, creamy texture with a pale yellow color.

3. Taste: Freshly grated Parmesan cheese has a rich, nutty flavor that is both sharp and sweet at the same time.

4. Production Process: Traditional production of Parmigiano-Reggiano involves aging for a minimum of two years. This allows the cheese to develop its signature crystalline structure and strong aroma.

When selecting freshly grated Parmesan cheese, look for the following characteristics:

• Aroma: Freshly grated Parmesan cheese should have a rich, nutty aroma with no signs of staleness or sour smell.

• Texture: The freshly grated cheese should be smooth and not too crumbly or dry.

• Color: A pale yellow color is an indication that the cheese has been stored properly and has not developed a yellowish tint due to oxidation.

Freshly grated Parmesan cheese can be found in most Italian specialty stores, gourmet food shops, or online retailers. You may also find it in well-stocked supermarkets with an international section.

Instructions

Cook the fettuccine

To cook the fettuccine, start by bringing a large pot of salted water to a boil.

Use about 4-6 quarts of water for every pound of fettuccine, as this will ensure the pasta cooks evenly and prevents it from sticking together.

Add 1-2 tablespoons of kosher salt to the boiling water. The high salt content helps to season the pasta and also makes the cooking process more efficient by reducing the starches in the pasta that can make it sticky.

Once the water is boiling, carefully add the fettuccine to the pot in a slow stream, trying not to splash any water out of the pot. You can either add the pasta directly from its package or place it on top of your hand and gently let the water slide off before adding it to the pot.

Cook the fettuccine according to the package instructions, usually between 8-12 minutes for al dente texture. Stir occasionally to prevent the pasta from sticking together.

When checking for doneness, try biting into a piece of fettuccine. If it still has some bite and resistance in the center but is not hard or crunchy, then it’s cooked al dente.

If you’re using fresh fettuccine, cooking time will be shorter – usually around 3-6 minutes. For frozen fettuccine, follow the package instructions for thawing and cooking times.

Once the fettuccine is cooked to your liking, use a slotted spoon or a skimmer to remove it from the boiling water and transfer it to a colander set over a bowl to drain off any excess water.

For this Creamy Ham and Asparagus Fettuccine recipe, you’ll be tossing the fettuccine with the creamy sauce, ham, and asparagus once it’s been drained of excess water. So, make sure not to overcook the pasta as it will continue to cook a bit after being tossed in the sauce.

Bring a large pot of salted water to a boil

To create this delectable Creamy Ham and Asparagus Fettuccine dish, it’s essential to start with the initial step of bringing a large pot of salted water to a boil.

This process serves as the foundation for cooking the fettuccine pasta, which is an integral component of the recipe.

To begin, fill a large, heavy-bottomed pot with cold water, taking care to ensure that it’s sufficiently deep to accommodate the length of the fettuccine.

The general rule of thumb is to use at least 4-6 quarts of water for every 1 pound of pasta, which in this case, will be approximately 2-3 cups of uncooked fettuccine.

Add a generous amount of salt to the water – about 1-2 tablespoons should suffice, depending on personal taste and the size of your pot.

Stir the salt into the water to dissolve it completely, ensuring that it’s evenly distributed throughout the liquid.

Place the pot over high heat and turn the stove dial or knob to its maximum setting. Turn off any nearby burners to prevent cross-contamination with residual heat.

Wait patiently for the water to come to a rolling boil – this is typically indicated by large, white bubbles rising rapidly from the bottom of the pot and an audible “roar” as it reaches boiling point.

Once the water has reached a full, rolling boil, reduce the heat to a simmer. The fettuccine will cook more evenly at lower temperatures, preventing it from becoming overcooked or mushy.

Cook according to package instructions until al dente

Cooking pasta according to package instructions is an essential step in preparing the Creamy Ham and Asparagus Fettuccine recipe. The first thing to do is read the cooking time specified on the fettuccine package, which will usually range from 8-12 minutes or more depending on personal preference for doneness.

Boil a large pot of salted water and bring it to a rolling boil before adding the fettuccine. The amount of salt needed may vary depending on individual taste preferences, but using one tablespoon of salt per quart of water is a general guideline.

Once the water is boiling, add the fettuccine pasta in an effort to separate the strands from one another. This will help prevent them from sticking together during cooking and make it easier to cook evenly.

Cook according to package instructions until al dente, which is typically 2-3 minutes shy of the recommended cooking time on the packaging. Checking for doneness can be done by biting into a strand or using a fork to test its texture.

Reserve 1 cup pasta water and then drain fettuccine

To prepare this delicious Creamy Ham and Asparagus Fettuccine, it’s essential to start with perfectly cooked fettuccine pasta. Here are the step-by-step instructions on how to reserve 1 cup of pasta water and then drain your fettuccine.

First, cook your fettuccine according to the package instructions until al dente. This means that the pasta should still have a bit of bite or chew to it. Typically, this takes around 8-12 minutes for fresh fettuccine, but check the package instructions for specific guidance.

While your fettuccine is cooking, prepare a cup of water by simply pouring it into a measuring cup. This cup will be used later to add some pasta water to our creamy sauce. Reserve this 1 cup of pasta water – don’t pour it down the drain just yet!

Once your fettuccine has finished cooking, carefully pour it into a colander or strainer. Let most of the excess water drip off naturally, but try not to over-dry the pasta by letting it sit for too long.

Now, here’s where many recipes would instruct you to drain the rest of the excess water from your fettuccine. However, we want to save that 1 cup of reserved pasta water! To do this, hold onto the colander or strainer and gently shake it over the sink to remove any remaining excess water without pouring down the reserved 1 cup.

Voila! You have now successfully reserved 1 cup of pasta water while draining your fettuccine. This will come in handy when we combine everything to create our Creamy Ham and Asparagus Fettuccine recipe. Stay tuned for the next step, where we’ll mix all the ingredients together to make this mouth-watering dish!

Pan-fry the ham and asparagus

To prepare this delicious Creamy Ham and Asparagus Fettuccine, we will first focus on pan-frying the ham and asparagus. This process not only adds a crispy texture to the ingredients but also brings out their natural flavors.

For the pan-frying, you will need a non-stick skillet or sauté pan with a heat-resistant handle that can withstand high temperatures. Choose a pan that is large enough to hold all the asparagus spears in one layer without overcrowding it.

To prepare the ham and asparagus for pan-frying:

• Cut 4-6 slices of ham into thin strips or dice them if you prefer a smaller texture. This will help them cook evenly.

• Clean and trim the ends off about 12-16 asparagus spears, depending on their thickness and how you plan to serve them. You may also want to peel any tough or fibrous parts from the stalks.

Next, heat a couple of tablespoons of oil in the skillet over medium-high heat until it shimmers. Add the diced ham and cook for 2-3 minutes on each side, until they are golden brown and crispy.

After cooking the ham, add the asparagus spears to the skillet and toss them gently with the ham pieces. Sprinkle some salt, pepper, and any other seasonings you like over the vegetables.

Continue cooking the ham and asparagus for another 3-5 minutes on each side, or until they reach your desired level of tenderness and crispiness. This will depend on the thickness of the asparagus spears and how tender you like them cooked.

Once done, remove the pan from the heat source and carefully transfer it to a serving platter or individual plates. The ham and asparagus are now ready to be served with your Creamy Ham and Asparagus Fettuccine recipe.

In a large skillet, heat olive oil over mediumhigh heat

When it comes to following instructions, clarity and precision are key to achieving a successful outcome, especially when cooking a dish like Creamy Ham and Asparagus Fettuccine.

In this context, the instruction “heat olive oil over medium-high heat” is a critical step that requires attention to detail. Here’s a breakdown of what this instruction entails:

• Selecting the right oil: Using olive oil as instructed is important because it has a high smoke point, which means it can withstand high temperatures without breaking down or smoking.
• Determining the heat level: Medium-high heat is specified to achieve the perfect sear on the fettuccine without burning the garlic or overcooking the asparagus. It’s essential to understand that medium-high heat is not too low, nor too high, but rather a balance between the two.

A key aspect of following instructions is understanding the equipment involved. In this case:

Skillet selection: A large skillet is recommended because it provides enough room to cook the fettuccine, garlic, and asparagus simultaneously without overcrowding the pan. The size of the skillet also allows for proper heat distribution.

• Skillet material: While not explicitly mentioned in the instruction, a stainless steel or cast-iron skillet is ideal because they retain heat well and can withstand high temperatures.

To ensure successful execution of this instruction, consider the following tips:

1. Preheating: Before adding the olive oil, make sure to preheat the skillet for a few minutes over medium-high heat. This will help achieve the perfect temperature and prevent any initial sogginess.
2. Temperature control: Keep an eye on the temperature of the skillet while it’s heating up and adjust the heat as needed. You may need to lower the heat slightly once you add the ingredients to prevent burning or charring.

In summary, following this instruction requires attention to detail when selecting the right oil, determining the correct heat level, choosing the suitable skillet equipment, and executing temperature control. By following these guidelines, you’ll be well on your way to creating a delicious Creamy Ham and Asparagus Fettuccine dish.

Add garlic and cook for 1 minute, until fragrant

In this recipe, instructions play a crucial role in guiding the cook through the preparation and cooking process. The first step involves adding garlic to the pot with oil or butter that has been heated over medium heat. The key here is to add the right amount of garlic, typically 2-3 cloves, depending on personal preference for its intensity.

The next instruction is to cook the garlic for about a minute, until it becomes fragrant. This step requires attention and timing as the garlic can quickly go from perfectly cooked to burnt. The goal is to achieve a light golden color or a subtle nutty aroma that will enhance the overall flavor of the dish.

When cooking with garlic, it’s essential to understand its behavior in different temperatures and cooking times. Garlic has a high water content, which can cause it to burn easily if not cooked correctly. Therefore, keeping an eye on the heat level and the minute mark is crucial for preventing overcooking.

In addition to the temperature control, using the right type of garlic also makes a difference in achieving the desired flavor. Some people prefer using milder garlic varieties like Silverskin or Creole, while others may opt for stronger flavors from Elephant Garlic or Wild Garlic.

Lastly, when cooking garlic for this Creamy Ham and Asparagus Fettuccine Recipe, it’s also important to consider the overall balance of flavors. The combination of garlicky undertones with creamy sauce, salty ham, and fresh asparagus creates a harmonious taste experience that requires careful consideration of each ingredient’s role.

By understanding the instructions for adding garlic and cooking it correctly, cooks can elevate their dish from ordinary to extraordinary, creating a truly memorable culinary experience.

Add diced ham and cook until browned

In this recipe for Creamy Ham and Asparagus Fettuccine, adding diced ham is a crucial step that sets the stage for the rich flavors that will unfold in the dish.

To add diced ham to your Creamy Ham and Asparagus Fettuccine, start by dicing 1 cup of high-quality ham into small cubes. This could be prosciutto or serrano ham, whichever you prefer. Make sure the ham is at room temperature before proceeding.

Next, heat a couple of tablespoons of unsalted butter in a large skillet over medium-high heat until it starts to melt and foam. Once the butter has reached its melting point, add the diced ham to the pan.

The goal here is to get the diced ham nice and browned, which will enhance its flavor and texture. You can achieve this by stirring the ham occasionally as it cooks, ensuring that it browns evenly on all sides.

As the diced ham cooks, you’ll notice it starting to release its moisture and turn a golden-brown color. This is a sign that your ham is cooking perfectly. Continue to cook for another 2-3 minutes, stirring occasionally, until the ham is nicely browned and crispy on the outside.

Once the diced ham has reached your desired level of browning, remove it from heat and set it aside for now. This will prevent it from continuing to cook and potentially becoming overcooked or tough in texture.

This step may seem simple, but the addition of diced ham adds a depth of flavor and texture that complements the asparagus and cream perfectly. The next steps in this recipe involve cooking the fettuccine pasta according to package instructions and preparing the creamy sauce with grated Parmesan cheese, heavy cream, and fresh parsley.

Add trimmed asparagus and cook until tender

To complete this task, you will need to prepare a pan or skillet with some oil over medium heat, allowing it to warm up for about 2-3 minutes.

While the pan is heating up, trim the ends off of 1 pound of fresh asparagus, discarding any woody ends and cutting the spears into uniform lengths. This will help ensure that they cook evenly.

Add the trimmed asparagus to the warm pan with a small amount of oil and sauté for about 3-4 minutes, or until they start to develop some tender spots but still retain a bit of crunch.

Continue cooking the asparagus, stirring occasionally, until they reach your desired level of tenderness. This may take anywhere from 5-7 minutes total, depending on their thickness and how cooked you like them.

Be careful not to overcook the asparagus, as this can cause it to become mushy or develop an unpleasant texture.

Once the asparagus has reached your desired tenderness, remove it from heat and set it aside until ready to serve with the creamy ham and fettuccine dish.

Assembly and serving

Combine cooked fettuccine and pan-fried ingredients

To assemble and serve the Creamy Ham and Asparagus Fettuccine, start by combining the cooked fettuccine pasta with the pan-fried ingredients.

**Pan-Fried Ingredients**: These consist of diced ham, sautéed asparagus, garlic, and onions, which have been cooked in a mixture of butter and olive oil until they are tender and lightly browned.

The cooked fettuccine should be drained of excess moisture and returned to the pot or transferred to a large serving dish. Then, add the pan-fried ingredients on top of the pasta, making sure to distribute them evenly.

**Creamy Sauce**: The creamy sauce is made by mixing heavy cream with grated Parmesan cheese, which has been melted together in a saucepan over low heat until smooth and creamy. This sauce should be poured over the assembled fettuccine and pan-fried ingredients.

The dish can now be served hot, garnished with chopped fresh parsley or thyme if desired. The combination of the rich and creamy sauce, the tender and flavorful ham, and the delicate asparagus will create a delicious and satisfying meal that is sure to please even the most discerning palate.

In a large serving dish or individual plates, combine cooked fettuccine, panfried ham, and asparagus

To create a visually appealing and flavorful dish, you’ll need to assemble and serve the Creamy Ham and Asparagus Fettuccine in a way that showcases its components.

**Step 1: Choose Your Serving Dish or Plates

Select a large serving dish or individual plates that will complement the colors of the dish. For this recipe, a white or light-colored plate or dish is recommended to showcase the creamy sauce and colorful asparagus.

**Assembly Instructions:

To assemble the dish, follow these steps:

• Cooked Fettuccine: Start by placing a portion of cooked fettuccine in the center of the serving dish or plate. You can use about 1/2 cup to 3/4 cup of fettuccine per serving.
• Pan-fried Ham**: Add sliced pan-fried ham on top of the fettuccine. Use about 1-2 slices of ham per serving, depending on your preference.
• Asparagus: Arrange blanched asparagus spears on top of the ham and fettuccine. You can use 2-3 asparagus spears per serving, depending on their size.

**Serving Tips:

• To add a pop of color to the dish, garnish with chopped fresh parsley or chopped scallions.

• If serving individual plates, consider placing each component in a small mound or pattern to create visual interest.

• For a more dramatic presentation, drizzle the Creamy Ham and Asparagus Fettuccine sauce over the top of the dish just before serving.

Toss to coat with reserved pasta water

To serve this delightful Creamy Ham and Asparagus Fettuccine, it’s essential to assemble all the components before presenting them to your guests.

Start by placing a generous portion of the cooked fettuccine pasta on each plate, making sure not to overcrowd them.

Nestle some of the tender asparagus spears alongside the pasta, followed by slices of juicy ham.

To bring everything together, drizzle the creamy sauce over the top of the dish, ensuring that each component is generously coated with its rich flavors.

One crucial step in achieving this perfectly balanced presentation is tossing to coat the pasta with reserved pasta water. This technique is a game-changer for creating silky-smooth sauces and preventing them from becoming too thick or sticky.

To do this, simply place the cooked fettuccine into a large serving bowl or saucepan and add some of the reserved pasta water, gradually mixing it in until you’ve achieved your desired consistency.

Then, gently toss the pasta with your hands or a spatula to combine the sauce evenly, making sure not to over-mix and end up with a mushy texture.

This key step in the assembly process ensures that each bite of your Creamy Ham and Asparagus Fettuccine is both visually appealing and bursting with flavor.

The reserved pasta water adds a touch of brightness to the sauce, helping to cut through the richness of the cream and balance out the dish as a whole.

Sprinkle with Parmesan cheese

To assemble and serve the Creamy Ham and Asparagus Fettuccine, follow these steps:

1. Prepare a large serving dish by placing it on a flat surface.

2. Arrange half of the fettuccine pasta in the center of the dish, leaving space around the edges for the sauce and toppings.

3. Spoon the creamy ham and asparagus sauce over the pasta, making sure to cover all of it evenly.

Toppings:

• Cooked asparagus spears
• Diced cooked ham
• Fresh parsley leaves for garnish

Sprinkle Parmesan cheese over the top:

To add a rich and savory flavor to your dish, sprinkle shaved or grated Parmesan cheese over the fettuccine. You can use either fresh or dried Parmesan, depending on your preference.

Optional garnishes:

• Additional parsley leaves
• Fresh basil leaves
• A sprinkle of black pepper for added flavor

Now, the dish is ready to be served. You can place it on a decorative platter or individual plates and enjoy it as the main course for a special occasion.