When I think of Fettucini Al Fredo, I think of the horrible restaurant variety. Over-cooked fettucini drowned in a stodgy sauce with flavourless ham and mushrooms. Not exactly appetising, but I come with good news. This is not the way it is meant to be and definitely not the way I cook it at home. A good Fettucini Al Fredo is one of the most delicious pastas you can make and is one of my all-time favourite comfort foods. The combination of crispy ham, perfectly cooked mushrooms and creamy sauce on top of al dente pasta is one that’s just too good to resist and is a favourite to many.
I have blogged about Fettucini Al Fredo before and wanted to re-do it as I think those photo’s are quite shocking. My friend Cooksister recently tweeted a “then and now” photo of one of her dishes and I immediately told her how much I love the idea. She encouraged me to do the same and as this is one of the (many, many MANY) recipes I’d like to make-over, I thought why not start with it? I am so very pleased to see how much my photography and styling have improved over the last 2 years, wouldn’t you say?
And now, I’ll leave you with this Simple & Delicious recipe!
- 250g (8.82 ounces) portobellini mushrooms, thinly sliced
- 2 garlic cloves, minced
- 400g (14.11 ounces) gypsy ham
- 250ml (8.45 fluid ounces) cream
- handful fresh parsley, finely chopped
- salt & pepper to serve
- juice of 1 lemon
- 500g (17.64 ounces) fettucini, cooked
- To make the sauce, fry the mushrooms in a large pan for 5 minutes.
- Add the garlic and ham and fry for another minute.
- Pour the cream and allow to simmer on low heat for 10 minutes while you cook the pasta.
- When the pasta is cooked, add the parsley to the sauce. Season to taste and add the lemon juice.
- When draining the pasta, reserve 1 cup of the cooking water.
- Toss the pasta in the sauce and add some of the reserved pasta water if the sauce looks too thick.
- Serve immediately.