Ham fettuccine carbonara

    15 min

    Fettuccine pasta tossed in a rich, Carbonara-esque cream sauce with ham in place of bacon. A gorgeous, easy version of a favourite classic Italian dish that is the divine trinity of pasta, cream sauce and salty pork, an eternal culinary love story!

    57 people made this

    Serves: 8 

    • 450g fettuccine pasta
    • 1 tablespoon butter
    • 170g diced cooked ham
    • 475ml double cream
    • 80g grated Parmesan cheese

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute, then stir in cream and heat through. Finally, stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

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    Reviews in English (46)


    Excellent recipe. I tried it as is, and then tried it substituting Sour Cream for heavy cream, and liked that even better. I also added peas and fres muchrooms. Very yummy!  -  29 Mar 2005  (Review from Allrecipes US | Canada)


    This is an outstanding fettuccine! I sauteed equal parts ham and onions with butter and garlic, and added both to the noodles and sauce. It has a very rich flavor and reheats well. YUM!  -  27 Mar 2001  (Review from Allrecipes US | Canada)


    Simply awesome. And I mean that literally. This is an extremely SIMPLE recipe--unbelievably easy to prepare--with an awesome flavor, far better than I expected. The sauce reminds me of the Sicilian sauce at Valentino's, a popular midwest restaurant, which originated in Lincoln, Nebraska. I used freshly grated Parmesan, which is the only way to go. This was an excellent way to use some of the leftover Honeysliced ham from the holidays. Don't let the idea of ham in pasta sauce scare you away. It's far better than you might think. Do note: As at least one other reviewer has suggested, you only need 3/4 of the pasta in a one pound package. There isn't enough sauce for the full pound of pasta. The pasta really soaks up the sauce.  -  12 Jan 2007  (Review from Allrecipes US | Canada)