Thursday, June 18, 2009

Fettuccine with Ham and Cream

250g ham, diced
100g butter
4 shallots, very finely chopped
300ml thickened cream
500g fettuccine
100g parmesan cheese, grated
Salt and Pepper

Melt the butter in a large frying pan and add the shallots and ham. Cook for 2 minutes. Season with pepper. Stir the cream into the cooked ham and keep the sauce warm over a low heat while pasta is cooking.

Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta then tip it into the pan with the sauce and toss together. Remove sauce from heat and stir in the parmesan cheese. Serve immediately.

Source: Pasta by Jeni Wright

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