I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn’t room for dessert!
Cook: 15 mins
Total: 20 mins
Prep: 5 mins
Yield: 6 servings
– 12 ounces of dry fettuccini noodles
– 8 ounces of fresh asparagus, trimmed and cut into 2-inch pieces
– ½ cup of butter
– 2 cups heavy cream
– ¾ cup grated Parmesan cheese
– ¼ teaspoon garlic powder
– ¼ teaspoon ground black pepper
– 1 pinch of cayenne pepper
– ½ pound cooked ham, diced
Directions / Instructions
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.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When the mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until the mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
Per Serving: 754 calories; protein 20.9g; carbohydrates 45g; fat 55.9g; cholesterol 179.3mg; sodium 785.4mg.
source – AllRecipes