Ham and Asparagus Fettuccine Recipe

Name: Ham and Asparagus Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g good quality ham steaks; 1 (285 g) can asparagus spears, in brine; 1 (300 g) can cream; 1 (500 g) packet fettuccine pasta; 2 eggs; 30 g grated parmesan cheese; butter; olive oil; cracked black peppercorns; ground paprika

Servings: persons

1
Dice the ham steaks.
2
Brush frypan with olive oil and gently cook ham until slightly golden.
3
Drain any excess liquid.
4
Drain asparagus, chop into bite size pieces.
5
Add cream, half a teaspoon of paprika and asparagus to ham and simmer.
6
Do not boil.
7
Remove from heat.
8
Meanwhile, bring pot of salted water to boil and add fettucine.
9
Crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
10
Whisk egg mixture until egg drips off whisk.
11
Do not overbeat.
12
Drain cooked fettucine and reserve.
13
In the pot place two level tablespoons of butter and warm until the butter begins to bubble.
14
Add fetticine and toss until butter disappears.
15
Add egg mixture and toss fettucine quickly to get an even coverage.
16
Add cream mixture and keep tossing fettucine so that all ingredients are well combined.
17
Serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
18
The secret is to keep the heat low and work quickly to produce a great result.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g good quality ham steaks, 1 (285 g) can asparagus spears, in brine, 1 (300 g) can cream, 1 (500 g) packet fettuccine pasta, and more.

Yes, Ham and Asparagus Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ham and Asparagus Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions