This ham and asparagus pasta in a homemade Alfredo sauce is delicious. I love to make this rich and hearty dish when I have leftover ham. It’s so filling, there isn’t room for dessert!
Creamy Ham and Asparagus Fettuccine
This ham and asparagus pasta in a homemade Alfredo sauce is delicious. I love to make this rich and hearty dish when I have leftover ham. It's so filling, there isn't room for dessert!
Ingredients
- 12 ounces dry fettuccini pasta
- 8 ounces fresh asparagus trimmed and cut into 2-inch pieces
- 2 cups heavy cream
- ½ cup unsalted butter
- ¾ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 8 ounces cooked ham diced
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.
- Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
- Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.
