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A quick and easy fettuccine recipe that is SO creamy and delicious!

I love pretty much any type of pasta dish – spaghetti and meatballs, chicken alfredo, eggplant parmesan – you name it, I’ll eat it! But this ham and mushroom fettuccine has always been one of my all-time favorites.

Now that it is finally starting to get warmer here in New England, I know that pretty soon my diet will mainly consist of grilled food and salads of all kinds (plus chips – lots and LOTS of chips). That also means that will be saying a temporary farewell to a lot of my favorite comfort foods – like meatloaf – because oven + humidity = suffering.

Thankfully, there are still some of those recipes that can still be made throughout the summer months. And this is one of those recipes.

Ham and mushroom fettuccine can be completely made in half an hour – entirely on the stovetop. Meaning, I still get to enjoy one of my favorite pasta dishes throughout the summer! This is still farewell, eggplant parmesan…

Just How Easy Is This Recipe?

This recipe is ridiculously easy! It just takes a minimal amount of prep work, but not anything serious.

So, how much prep work are we talking about?

Very minimal. You will have to cook the pasta, chop the onion, slice the mushrooms, and cut your ham. But other than that, you’re just cooking it!

A Few Tips for Making It Even Easier…

Let’s face it, life is busy. And when it comes to summertime especially, we all have places to see and things to do… Meaning, that dinner needs to be made as quick and easy as possible.

So, here are a few tips for making this recipe (and clean-up) just a little bit easier:

  • Use the same pan (that’s right – just one pan)
  • Do your prep work ahead of time

Using the same pan: First, cook your pasta. Then, once your pasta is cooked and placed into a colander to drain, put the pan back on the burner and get cooking! As long as you get all the pasta out, there is no need to clean this in-between.

Doing your prep work ahead of time: With this recipe, you can have pretty much all of your prep work done the day before or the morning of. Simply chop the onion, slice the mushrooms, and cut the ham. Then, put them in the fridge in their own individual (sealed) bags or containers. You could even cook your pasta or mix your spices the day before as well!

Remember, any prep work that you do the day before will make mealtime SO much faster and easier! 

Alright, let’s get cooking!

Gathering Your Ingredients

Time for a little prep work! This is the section that you can either do right before cooking or even the day before. If you know that you’ll be putting dinner together really fast, then you should probably do the prep work the day before.

Either way, this recipe is really fast to put together – so don’t worry if you don’t have the time to do any prep work the day before. 

First things first, you need to gather your ingredients:

  • 3/4 pound fettuccine (12 ounces)
  • 3/4 pound fully cooked ham
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1/2 pound fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 1 can of evaporated milk (12 ounces)
  • 2 tablespoons sour cream

Fill a large saucepan halfway with water and place on the burner over high heat. Once it starts boiling, add the fettuccine and cook according to package instructions. While your fettuccine is cooking, you can get started on the rest of the prep work…

Let’s Get Cooking!

Ready to get cooking? Let’s finish up our prep work and then get started…

Take your fully cooked ham and cut it into 1-inch chunks (or cubes); put it in a bowl and set aside. Now, chop the onion and slice the mushrooms – putting each in their own bowl and setting them aside.

Lastly, scoop your dried rosemary into a small bowl and crush it as best as you can with a small pestle or spoon (basically you just want to get the rosemary as small as possible – but don’t get too hung up on this step). Add the flour and pepper to your rosemary and mix together: set aside.

By this time, the pasta should be all done cooking. So, drain the pasta into a colander (make sure you get all the pasta out of the pan) and set it aside to get cooking:

  1. Heat the olive oil in a large skillet over medium-high heat (preferably the same skillet you used for pasta). Add the ham and saute until lightly browned; remove with a slotted spoon and set aside. 
  2. Add onion to the skillet and saute for 4 minutes or until the onions become translucent. Add the mushrooms and cook until slightly softened and browning, about 3 minutes longer. 
  3. Stir in the flour, pepper, and rosemary mixture until blended – taking care to not let it burn (if you want to turn the burner to low during this step, then go ahead). 
  4. Gradually, add the milk and bring to a boil; cook and stir for 2 minutes or until thickened (if you turned down the burner during step #3, then you need to turn it back up to get it boiling).
  5. Reduce heat to low and add sour cream; cook it for 2 minutes longer. 
  6. Stir in the mushroom and onion mixture, ham, and pasta and cook a little longer until completely heated through – about 5 more minutes. 

All that’s left to do now is eat and enjoy!

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5 from 1 vote

Ham and Mushroom Fettuccine

A quick and easy fettuccine recipe that is SO creamy and delicious!
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Author: Lydia

Ingredients

  • 3/4 pound fettuccine, cooked according to package instructions (12 ounces)
  • 3/4 pound fully cooked ham, cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 teaspoon dried rosemary, crushed
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon pepper
  • 1 can evaporated milk (12 ounces)
  • 2 tablespoons sour cream

Instructions

  • Heat olive oil in a large saucepan over medium-high heat. Add ham and saute until lightly browned; remove with a slotted spoon and set aside.
  • Add onion to the skillet and cook for 4 minutes or until it becomes translucent. Add mushrooms and cook until slightly browned and tender, about 3 more minutes.
  • Stir in the flour, rosemary, and pepper mixture until blended - taking care not to burn it.
  • Gradually, add the milk and bring to a boil. Cook and stir for 2 minutes or until thickened.
  • Reduce heat. Add sour cream and cook for 2 minutes longer.
  • Stir in the mushroom and onion mixture, ham, and fettuccine. Cook until completely heated through - about 5 minutes.

Please let me know what you think in the comments below! I will answer any questions as quickly as I can.

Happy DIYing!