Fettuccine (fettuccine) is a special pasta!
It only looks like our noodles, but in reality it has nothing in common with it, it is prepared in a completely different way and is famous for amazing tastes.
Unusual sauces and add-ons add a special flavor to fettuccine.
It's time to get acquainted with Italian noodles!
Fettuccine with ham - general principles of cooking
Fettuccine can be found on the shelves of supermarkets. This paste is a thick and long noodles, often sold rolled up in the form of nests. The cooking method and cooking time are indicated on the package. If the recipe pasta will be added to the sauce and warm in it, you need to reduce the allotted time for a minute.
Ham is a frequent fettuccine companion. The product is affordable, tasty, does not require long processing. Ham is usually fried, then mixed with pasta. Often, the main ingredients are poured in creamy or tomato sauces. The highlight of the dishes are spices and Provencal herbs. If there is no mixture, then you can use just oregano.
Fettuccine with ham and parmesan
In fact, for this dish you can use not only Parmesan. Any cheese will do, but only hard cheese that can melt in a sauce.
Ingredients
• 400 g of pasta;
• 200 g of ham;
• a spoonful of flour;
• 10 g of parmesan;
• 60 g of oil;
• 200 ml of cream.
Cooking
1. Cooking fettuccine in salted water, but do not cook a minute. Drain the paste into a colander, let it drain. Rinse products do not need. If they are cooked in advance, then you can lightly grease with a few drops of vegetable oil or a creamy piece.
2. Melt a third of the butter in a frying pan, add the diced ham. Fry the pieces until golden brown.
3. Take out the ham, spread the remaining oil in the pan.
4. As soon as the fat warms up, add flour, quickly stir. Next pour cream, pour grated Parmesan. Cook the sauce over moderate heat until the cheese is dissolved. 5. Pour spices. It can be salt, black pepper or sweet paprika, you can add Italian herbs.
6. Return the ham to the sauce and stir.
7. Shifts to fettuccine pan. Stir.
8. Warm up for a minute, turn off the fire, cover the pan. Give the dish to stand for about five minutes to soak the pasta soaked in sauce and soften.
Fettuccine with ham and mushrooms
The most popular fettuccine recipe with ham. For this paste it is best to use ordinary champignons. Here the sauce is prepared without the addition of flour and without cheese.
Ingredients
• 200 g of champignons;
• 300 g fettuccine;
• 200 g of ham;
• 250 ml of cream;
• 50 g Parmesan;
• butter.
Cooking
1. Cooking pasta in the usual way. You can follow the instructions on the package.
2. Heat the oil. Pour a thin layer.
3. We wash the champignons, wipe them with napkins and cut them into small cubes. Fry the mushrooms until tender.
4. Slice the ham into approximately the same slices as the mushrooms, put it in the pan.
5. As soon as the pieces of sausage are fried, add the cream.
6. Immediately lay the spices, Italian herbs, add salt. Heat the sauce.
7. Shift the pasta into the mushroom sauce, stir and heat a minute.
8. Immediately lay the hot dish in the plates, make sure that the slices of ham and mushrooms do not remain in the pan.
9. Sprinkle the contents of the plates with grated cheese, serve to the table.
Fettuccine with ham and tomatoes
For this variant of the popular dish is better to use small cherry tomatoes. If there are no miniature tomatoes, then take 1-2 full-fledged tomatoes, but they should not be too soft.
Ingredients
• 300 g of pasta;
• 150 grams of cherry;
• 200 g of ham;
• 3 cloves of garlic;
• 70 grams of cheese;
• 0.5 tsp. oregano;
• 40 ml of olive oil;
• other spices, salt.
Cooking
1. Boil pasta to readiness.
2. Cut the ham into large strips, fry in butter, put in a separate dish.
3. Add more oil to the pan, if necessary. 4. Cut the cherry in half, fry after the ham until soft.
5. Return the ham to the pan, add the oregano and chopped garlic. Salt, pepper to your taste.
6. Immediately lay out the boiled macaroni.
7. Stir, heat on a very low heat for a minute or three to let the spices reveal the taste and soak up the paste.
8. Arrange in plates, sprinkle with each piece of grated cheese. Do this immediately while the dish is hot.
Fettuccine with ham, garlic and processed cheese
The budget version of the dish with a creamy sauce, which is prepared with milk. This turns out quite fragrant, satisfying, rich.
Ingredients
• 250 g fettuccine;
• 120 g of processed cheese;
• 200 ml of milk;
• 2 cloves of garlic;
• 200 g of ham;
• 50 g butter;
• 10 g flour;
• spices.
Cooking
1. Ham cut into pieces and any shape, but do not do finely. Otherwise, the product will be lost in the paste.
2. Put some butter in a large frying pan, fry the ham and shift.
3. Add the remaining oil to the same pot, warm it up.
4. Once all the moisture has evaporated from the fat, add flour. Pass in oil for half a minute, stir vigorously with a spatula.
5. Pour milk in a thin stream, do not forget to stir. Boil the sauce until thick.
6. Add cream cheese. If it is hard enough, for example, cheese is used in foil, then cut it into small cubes. Heat the sauce until the cheese is dissolved.
7. At this stage, add spices, herbs, chopped garlic.
8. Once the sauce is thick, uniform, you can add boiled pasta to it. Stir.
9. After a minute you can decompose fettuccine in plates, sprinkle with herbs.
Fettuccine with ham and olives
Option insanely fragrant and very easy to cook pasta fettuccine with ham. Butter can be used for it any, the sauce is prepared on the basis of tomato juice. It is best to use a homemade, freshly made drink.
Ingredients
• 250 g fettuccine;
• 150-250 g of ham;
• 100 g pitted olives; • 1 tsp. Provencal herbs;
• 30 ml of oil;
• salt pepper;
• 200 ml of tomato juice.
Cooking
1. Prepare the paste according to the instructions. For this dish pasta must dovarit until fully cooked. Drain, return to the pan, add a little oil and cover, so that the paste is cool.
2. Heat any butter, add chopped ham. Take more or less, depending on how much is in stock.
3. While the slices are fried, cut the olives into circles, but not thinly. Can be in half or in quarters.
4. Add olives to the ham, pour in tomato juice.
5. Immediately throw the Provencal herbs, salt the sauce and pepper. Warm up for a minute, let it boil.
6. Put the pasta on the plates.
7. Top with sauce and slices of ham and olives. Greens at will.
Fettuccine with ham and bacon
Option not very dietary, but incredibly tasty and fat dishes from pasta fettuccine and ham. Bacon can be used any.
Ingredients
• 100 g of bacon;
• 150 g of ham;
• 300-400 g fettuccine paste;
• 50 g Parmesan;
• 200 ml of cream;
• 1 raw yolk;
• 10 g of oil;
• spices, herbs, salt.
Cooking
1. Cut the bacon, fry in a greased pan. As soon as the pieces are browned, add the sliced ham. Brown too.
2. Remove the food from the pan, leaving the melted fat.
3. Cook the pasta until ready.
4. Beat the yolk with cream, salt immediately, season with Italian herbs and other spices.
5. Pour the cream on the pan, heat the sauce, add the previously fried products.
6. Next put the paste.
7. Stir. Cover, hold on low heat for a minute.
8. Arrange in plates, sprinkle with chopped cheese.
Fettuccine with ham and zucchini
Juicy and more dietary Italian fettuccine with ham. For cooking it is best to use a tender and young zucchini, zucchini will go. If there is no such vegetable, then the zucchini is better to clean, the seeds with internal pulp are removed. Ingredients
• 250 g of pasta;
• 1 small squash;
• 200 g of ham;
• 2 spoons of butter;
• 150 ml of cream:
• 80 grams of cheese;
• 1 egg;
• spices.
Cooking
1. Slice the ham into strips, fry in a frying pan with a spoonful of butter, and place in a separate bowl.
2. Cook the pasta, drain the broth.
3. Squash need to cut thin noodles, you can use a grater or a special knife.
4. For the sauce, whip the cream and egg whisk. Do not forget to spice up all this with spices, Provencal herbs, salt well, as zucchini is bland.
5. Add another spoonful of butter to the ham pan, heat up.
6. Put the sliced zucchini, fry on maximum heat, so that the vegetable did not have time to release the juice.
7. Add sauce and ham, stir, heat a couple of minutes. Stir periodically so that nothing burns.
8. It remains to add the paste, stir.
9. When serving the dish on plates, sprinkle with grated cheese.
Fettuccine with ham - tips and tricks
• Fettuccine boiling water must be salted. It will not be superfluous to add a spoon of olive oil when cooking pasta. These simple tricks will make the dish much tastier and will not allow it to stick together.
• Good fettuccine products never boil soft, do not require rinsing. If during the preparation stickiness is felt, and the decoction has become cloudy, then this is the first sign of the use of low-grade grain. In this case, the paste is better to leave a little raw.
• Frying spices allows you to make the sauce fragrant, to maximize the taste. Usually Italians fry different types of pepper. Just need to be extremely careful, because the spices burn very quickly.
