Ham and Asparagus Fettuccine
- 500 g good quality ham steaks
- 1 (285 g) can asparagus spears, in brine
- 1 (300 g) can cream
- 1 (500 g) packet fettuccine pasta
- 2 eggs
- 30 g grated parmesan cheese
- butter
- olive oil
- cracked black peppercorns
- ground paprika
- Dice the ham steaks.
- Brush frypan with olive oil and gently cook ham until slightly golden.
- Drain any excess liquid.
- Drain asparagus, chop into bite size pieces.
- Add cream, half a teaspoon of paprika and asparagus to ham and simmer.
- Do not boil.
- Remove from heat.
- Meanwhile, bring pot of salted water to boil and add fettucine.
- Crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
- Whisk egg mixture until egg drips off whisk.
- Do not overbeat.
- Drain cooked fettucine and reserve.
- In the pot place two level tablespoons of butter and warm until the butter begins to bubble.
- Add fetticine and toss until butter disappears.
- Add egg mixture and toss fettucine quickly to get an even coverage.
- Add cream mixture and keep tossing fettucine so that all ingredients are well combined.
- Serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
- The secret is to keep the heat low and work quickly to produce a great result.
cream, pasta, eggs, parmesan cheese, butter, olive oil, cracked black, ground paprika
Taken from www.food.com/recipe/ham-and-asparagus-fettuccine-105420 (may not work)