Step 1: prepare pasta water and mushrooms.
First of all, pour the required amount of purified water into a deep saucepan and put it on medium heat, letting it boil. Meanwhile, using a sharp kitchen knife, remove the roots from each mushroom. Then we wash the champignons, dry them with paper kitchen towels, place them on a cutting board and chop them into layers 2-3 millimeters thick.Step 2: Prepare the ham.
Next, remove the food or artificial casing from the ham, place this product on a new board and cut it with a clean knife into small slices or cubes up to 5-6 millimeters in size.
Step 3: prepare the cheese.
Remove the paraffin crust from the hard cheese and chop it on a fine or medium grater into a deep plate. After that, put all the other necessary ingredients on the countertop and proceed to the next step.
Step 4: cook the pasta.
While we were preparing the food, the water in the pan boiled, add a little salt, a couple of tablespoons of olive oil and add the fettuccine. As soon as the liquid begins to bubble again, cook the pasta until fully cooked for about 10 minutes, stirring occasionally with a wooden kitchen spatula to prevent it from sticking to the bottom of the hot pan.
Then we put the pasta in a colander, leave it in it for a couple of minutes, or until the excess water has drained, move it into a deep bowl, pour in a tablespoon of oil, gently loosen it and leave it alone until use.
Step 5: prepare fettuccine with mushrooms and ham.
At the same time as cooking the pasta, you can prepare the sauce: turn on the adjacent burner to medium heat, place a frying pan on it and pour 2-3 tablespoons of olive oil into this dish. After a few minutes, place the chopped mushrooms in the hot fat and simmer them until the moisture has completely evaporated, constantly loosening them with a kitchen spatula. In about 10–11 minutes the champignons will completely get rid of the juice, add the ham to them and fry them together 2–3 minutes, stirring occasionally.
Then pour the cream into the pan, season everything to taste with salt, shake until smooth and bring to a boil. When the first bubbles appear on the surface of the finished sauce and it begins to gradually boil, dip the almost cooled fettuccine into it.
Sprinkle the already aromatic dish with a mixture of Italian herbs, mix all the ingredients of the dish again until smooth, heat them for 2–3 minutes and then remove from the stove. Immediately place the pasta in portions on plates, season each with chopped Parmesan cheese and serve.
Step 6: Serve fettuccine with mushrooms and ham.
Fettuccine with mushrooms and ham is served hot as a complete second course for breakfast, lunch or dinner. This dish does not need any additions, except that before serving, each serving can be sprinkled with hard chopped cheese and garnished with sprigs of fresh herbs, for example, dill, parsley, cilantro or basil. Cook with pleasure and enjoy simple homemade food!
Bon appetit!
The spice recipe contains only Italian herbs, but if you wish, you can change and supplement the set of spices with any others that are used to season dishes made from pasta, cream or meat;
Very often, half of the shredded cheese is heated together with all the ingredients of the dish for 2-3 minutes, this makes it slightly viscous, viscous and even more pleasant to the taste;
Some housewives fry finely chopped onions along with mushrooms;
An alternative to olive oil is any other vegetable oil, but refined and odorless.
Italian dishes are slowly but surely (and most importantly, successfully!) being incorporated into our Slavic-Asian cuisine. And, probably, in a hundred years, no one will remember that pizza and pasta came to us from Italy. However, such precedents have already taken place in the history of our cuisine. Dumplings, for example, have long and sincerely been considered by everyone to be an original Russian dish, although this recipe was given to us by the Turkic-speaking peoples of Siberia, and the fact that Peter the Great forced Russian peasants to plant potatoes, and in response they staged potato riots, is somehow It's a shame to remember.
But let's return to Italian pasta. We have already managed to get used to pasta, but we have not yet been able to fully experience all the charm of this hearty dish. And the reason for this is our ignorance in the art of preparing pasta sauces. But every sauce makes it special. Let's try to cook pasta with ham and mushrooms in a creamy sauce. And what? Very Italian and at the same time quite familiar to us. But there is far more than one recipe for such a sauce, and you can serve completely different pastas with it: starting with traditional spaghetti and ending with tagliatelle, which is exotic for us. So…
Spaghetti with ham and mushrooms in creamy sauce
Let's start, as agreed, with spaghetti. And let's try a recipe for spaghetti with a sauce made from cream and cream cheese. To prepare it we will need the following ingredients:- Packaging of champignons;
- 100 g processed cheese (cream)
- 100 g butter;
- 2 cups cream;
- 400 g ham;
- Packaging (400 g) spaghetti.
Wash and finely chop the mushrooms in advance, cut the ham into small pieces and chop the onion. Now melt the butter in a saucepan or frying pan and first fry the onion in it. Please note that we fry the onions, and do not let them simmer. When the onion is slightly browned, put the ham in a saucepan and fry everything together. Lastly, add the mushrooms to the fry and first simmer in an open saucepan so that the water evaporates, and then fry until the mushrooms are browned.
Now we put the melted cheese in the frying pan, wait (stirring the sauce!) until it melts over the fire, and pour the cream over it all. We taste for adding salt and if we think it is necessary, add salt. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Place cooked spaghetti in a frying pan with sauce. Mix and serve for the meal. 
Spaghetti in cream sauce with bacon and parmesan cheese
Another recipe for everyone's favorite spaghetti. This time we are preparing a creamy sauce with bacon and mushrooms, with which we will serve our spaghetti.Ingredients:
- Spaghetti packaging;
- Half an onion;
- 3 garlic cloves;
- 3 tablespoons of vegetable (preferably olive) oil;
- 6 quail eggs;
- 50 g grated Parmesan cheese;
- One and a half glasses of liquid heavy cream;
- 200 g champignons;
- 100 g bacon;
- Basil;
- Italian herbs;
- Salt and black pepper.
We prepare the mushrooms by washing them and cutting them into slices, chopping the onion and garlic, and chopping the bacon. We put a frying pan on the fire and pour olive oil into it, and when it’s hot, put the bacon in there and quickly (over high heat) fry it. Take the bacon out of the frying pan, put it on a plate, put the onion in the oil and fry it until lightly browned. Then add the mushrooms to the onions, fry them until the moisture evaporates, and add finely chopped garlic. Fry everything together for another minute and pour cream over the fry.
While stirring the sauce, simmer it in an open frying pan for a couple of minutes, and then add the spices and continue to simmer until the sauce thickens a little. Cover with a lid and turn off the heat. Boil the spaghetti, and while it is cooking, beat the eggs with grated cheese. Pour the sauce over the finished pasta, add bacon and beaten eggs. Serve hot.
Fettuccine with ham and mushrooms in creamy sauce
Do you know what fettuccine is? This is one of the most popular types of Roman pasta. It is in the capital of pasta lovers that fettuccine – wide, thin noodles – is most often prepared. And if in Italy itself fettuccine is a recipe for an everyday dish, then abroad it is considered almost the most exquisite pasta and even a symbol of the good life in Italian, especially if the fettuccine is seasoned with a tasty and delicate sauce.Ingredients:
- 250 g fettuccine noodles;
- 100 g fresh champignons;
- 50 g butter;
- 200 g liquid heavy cream;
- One and a half tablespoons of flour;
- 2 teaspoons vegetable oil;
- Parmesan;
- Salt;
- Greenery.
First we prepare the sauce, because freshly cooked pasta is supposed to be served, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (five to ten minutes in a small amount of water). Finely chop the ham. Then melt the butter in a saucepan, add salt, fry the flour in it and pour the cream there. Mix the flour with the cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. We wait until the sauce boils again and add the ham to it. Stirring the sauce, simmer it over low heat for three to four minutes.
Now boil the fettuccine, following the time and ratio of water to pasta indicated on the package. To prevent the pasta from sticking, add vegetable oil to the water and immediately add salt. Drain the water from the finished fettuccine, place the pasta on a dish (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top. 
Tagliatelle with creamy mushroom sauce
We offer you a recipe for Italian tagliatelle, which we will prepare ourselves. And in the end we will get pasta with ham and mushrooms, seasoned with creamy sauce. Tagliatelli is another type of Italian noodles. By the way, the recipe for this type of pasta (according to legend, of course) inspired the romantic Italian chef from the golden locks of Lucrezia Borgia, the illegitimate daughter of the Pope (wow!) and the Duchess of Pesaro. But we will try to prepare a very special tagliatelle - green. So, here's the recipe. For the dough we will need the following ingredients:- Half a kilo of flour;
- 100 g frozen or fresh spinach;
- 4 chicken eggs;
- A tablespoon of olive oil;
- Salt.
- 100 g boiled smoked ham;
- Packaging of any fresh mushrooms (even oyster mushrooms will do);
- 100 g butter;
- Half a lemon;
- Half a bunch of basil and parsley;
- A glass of heavy liquid cream;
- Half a glass of meat broth;
- One and a half tablespoons of butter;
- Parmesan cheese.
Wash fresh or defrost frozen spinach and boil it for one minute, then remove, squeeze and grind in a blender. Pour the flour into a bowl in a heap, make a depression in the heap and break the eggs into it, pour in the oil and add half a teaspoon of salt. Knead the dough with your hands until it becomes smooth and flexible. Combine a third of the dough with spinach and knead thoroughly again. Cover both types of dough with a clean towel and let rest for about half an hour. Then we roll it into thin layers and leave to dry.
Meanwhile, prepare the sauce. The recipe for its preparation is quite simple. Pour the juice from half a lemon over the sliced mushrooms and cut the ham into strips. In a frying pan with hot oil, fry very finely chopped garlic, add cream and broth and boil the mixture to a thick sauce. Fry the mushrooms in butter, add chopped parsley and ham and simmer for seven minutes over low heat. At the end add salt and ground black pepper (to your taste).
We return to the dough, roll it into a tight roll and cut tagliatelle - even green and white stripes half a centimeter wide. Sprinkle the noodles with flour and leave to dry a little more. At this time, put a pot of water (four liters) on the fire, salt it and let the water boil. Place the pasta in boiling water, cook for about seven minutes and drain the water. Place the boiled tagliatelle on a dish, pour over the sauce and sprinkle with basil and cheese shavings. Enjoy the taste of Italian pasta with mushrooms and ham.
Improve your culinary skills, because, as we know, there is no limit to perfection. Cook pasta, prepare sauces, just try to cook with pleasure. Bon appetit and success in your culinary career!
You can hardly meet a person who doesn’t like pasta, at least I don’t know such people. Today I suggest you prepare the most common and delicious option - pasta with mushrooms and ham in a creamy sauce. You will get real pleasure from a plate of this pasta; pasta is especially good as a hearty, nutritious lunch. Spaghetti must be selected from firm varieties, and good ham must also be used for a tasty result. For cooking, you can use cream of any fat content; the finishing touch to the pasta is cheese - the most ideal option is Parmesan. You can serve fresh tomatoes or any other vegetables with a plate of pasta. So let's get started. Save this delicious dish recipe to your culinary treasure chest. I have described another recipe for you 
- spaghetti – 200 gr.,
- ham – 250 gr.,
- champignons – 200 gr.,
- onion – 1 pc.,
- cream 15% - 1 glass,
- granulated garlic – ½ tsp,
- salt, pepper - to taste,
- Parmesan – 30 gr.,
- vegetable oil – 30 ml.
Recipe with photos step by step:
Prepare all the necessary ingredients according to the list. Immediately place a pan of water to cook the spaghetti. Peel one large onion, rinse, dry, cut the onion into small cubes. Wash and dry the champignons, cut the mushrooms into small pieces. 
You can take boiled or smoked ham; with the second option it turns out much more interesting and tastier. Cut the ham into oblong strips. 
Heat a couple of tablespoons of vegetable oil in a frying pan, add mushrooms and onions, fry until tender - 3-4 minutes, the heat should be moderate, the main thing is not to fry or dry out the mushrooms. 
Add sliced ham to the pan, add granulated garlic, add salt and pepper to your taste. 
Pour a portion of cream into the pan, mix everything and simmer for about 3-4 minutes. You can also add spices to taste. 
When the water boils, add spaghetti to it, lightly salt and cook for 4-5 minutes, or according to the instructions on the package. Spaghetti should not be boiled, but on the contrary, be “to the tooth.” 
Before serving, transfer the spaghetti to a plate, pour generously of the sauce and grate the Parmesan - the pasta is ready to serve. This one turns out no less tasty.
Calories: Not specified
Cooking time: Not indicated
Italian pasta made from durum wheat is slowly but surely gaining popularity and is slowly displacing the more familiar cones and pasta from the everyday menu. We have already managed to get used to different types of pasta, but we are not yet able to fully experience its taste. And all because we mainly cook pasta as a side dish for cutlets, chops, meatballs, whereas in Italian cuisine pasta is a separate dish. Self-sufficient, satisfying, tasty, and it is customary to serve it with sauce, and the sauces for each type of pasta differ noticeably in composition and consistency.
As a rule, Italian pasta takes a little longer to cook than our pasta. And this time is quite enough to prepare a tasty and uncomplicated sauce. For example, a creamy sauce with ham and mushrooms is perfect for spaghetti. But in general, there is a rule in Italian cuisine that cooks and housewives strictly follow - “the sauce awaits the pasta.” You can prepare the sauce in advance and let it sit for a while. While it is infusing, you will boil the pasta and make light or vegetable slices. In this recipe you will learn how to prepare pasta in a creamy sauce with mushrooms and ham.
Ingredients for 2 servings:
- spaghetti – 200 g (half a pack);
- fresh champignons – 300 g;
- ham (or low-fat bacon) – 150 g;
- low-fat cream – 150 ml;
- flour – 1.5-2 tsp;
- water or meat, mushroom broth – 100 ml;
- onion – 1 large onion;
- vegetable oil – 2 tbsp. l;
- ground black pepper, dried basil – 0.5 tsp each;
- salt - to taste.
How to cook with photos step by step
Since we will boil the spaghetti immediately before serving, we will start cooking with the sauce. For it, cut ham or low-fat bacon into small pieces.
Wash the fresh champignons and trim the stems. We clean the caps from the film (it comes off very easily if you rub the mushrooms with your finger). Cut the champignons into slices. If you are preparing a large portion, use a blender or food processor with a special attachment - this will significantly save time and effort.
Chop the onion into small cubes or cut the onion into four parts and then cut into thin strips.
Heat vegetable oil in a saucepan or frying pan. Add the onion and fry it a little. There is no need to fry the onion too much, much less overdry it - it will overwhelm the delicate taste of the creamy sauce. As soon as the edges of the onion pieces turn a little pink, the onion can be considered ready.
Add chopped ham or bacon to the onion. Fry until a light golden brown crust appears on the ham (watch the heat and do not overcook the food).
Add mushrooms to onion and ham. Now the fire can be made stronger in order to evaporate the mushroom juice faster. Simmer the mushrooms for 5-7 minutes until all the liquid has evaporated. Don't forget to add salt, pepper and dried basil (or other spices to your taste).
Prepare the liquid base for the sauce. Take low-fat cream and add flour to it. Flour will make the sauce thicker and more enveloping. But if you like liquid sauces, then eliminate the flour and add only cream to the pan.
Mix the flour with the cream, rubbing out all the lumps. If it turns out thick, add a little water or meat (mushroom) broth. The consistency of the mixture should be like very liquid sour cream.
Pour the cream into a frying pan, mix with mushrooms, ham and onions. Add salt to taste (if necessary). Heat for 2-3 minutes until the sauce thickens. Remove the finished sauce from the heat and leave to steep for 10 minutes under the lid.
While the sauce is steeping, prepare the spaghetti. Bring the water to a boil, add salt to taste. Place the spaghetti in boiling water and cook according to the manufacturer's recommendations. Do not overcook the spaghetti; it should be soft on the outside and slightly firm on the inside. 
Heat up the sauce. Place the spaghetti in a colander and drizzle with oil. Mix the creamy sauce with the spaghetti and serve immediately. When serving, sprinkle with freshly ground black pepper, you can add any fresh herbs. Pasta in creamy sauce with mushrooms and ham is ready. We also recommend preparing
Pasta with ham and mushrooms in creamy sauce- a very tasty second course that absolutely everyone will like. Pasta can be prepared according to your taste: spaghetti, noodles or just small cones. I used boiled forest mushrooms (frozen), but you can also use fresh champignons.
Ingredients
To prepare pasta with ham and mushrooms in creamy sauce you will need:
150 g wild mushrooms;
350 ml cream 10%;
200 g ham;
salt, ground pepper (to taste);
1 onion;
garlic (to taste);
vegetable oil;
pasta of your choice.
Cooking steps
Thaw boiled frozen mushrooms (fresh wild mushrooms must first be sorted, washed and cooked for 40 minutes until tender), cut into smaller pieces. Cut the onion into half rings or cubes (as you like). Fry the onion in vegetable oil, stirring, until golden brown, then add the mushrooms and cook, remembering to stir, for another 3 minutes.
Cut the ham into cubes or strips.
Pour cream into the ham and mushrooms, add salt and pepper, bring to a boil, reduce heat and simmer for a couple of minutes. Turn off the fire.
Boil pasta according to package instructions. When serving, you can mix the pasta with ham and mushrooms, or you can put it on a plate, place the ham and mushrooms on top and pour cream sauce over it. Garnish with herbs and serve immediately. Very tasty, try it!
