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Creamy Ham Fettuccine Recipe

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This elegant and easy Creamy Ham Fettuccine is Angie Smith's own version of an old Italian favorite and has earned top honors with friends and family. “It’s my most requested dish," notes the Clarksville, Tennessee cook. "I really like the thicker texture of the sauce, which is great with any hearty pastas, such as whole wheat tortellini or penne—and I sometimes add peas for extra nutrition.”

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Creamy Ham Fettuccine Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 package (12 ounces) fettuccine
3 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
3 cups heavy whipping cream
2 cups fresh broccoli florets
2 cups cubed fully cooked ham
1 cup shredded Parmesan cheese, divided
1/2 to 3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Directions

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly.
Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; serve with sauce. Sprinkle with remaining cheese. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 808 calories, 59 g fat (35 g saturated fat), 213 mg cholesterol, 1,102 mg sodium, 49 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Creamy Ham Fettuccine in Simple & Delicious November/December 2006, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Ham Fettuccine (2)

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Reviewed on Aug. 14, 2011 by norasmomma

I've been making this recipe for a few years now since it was published in S&D. It is a great go-to family friendly recipe for us. Our family likes broccoli and ham so it's a keeper. I use bow-tie pasta instead and I like the way the bow-ties hold onto the sauce. Excellent!

Reviewed on Jun. 16, 2009 by jbondesen

This dish is really yummy! The alfredo sauce beats any store bought version and it doesn't take too many ingredients.