Tuesday, January 12, 2016

Creamy Lemon Fettuccine Alfredo with Ham - 52 Authentic Italian Recipes

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And here's another "Party's over" dish...

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photo above for a
Link to this recipe
Holiday Ham.  I've got a great one... see the photo to the left.  Those are pistachio nuts, mixed with mustard, brown sugar and even a little bourbon.  Just as good as it sounds.

It's very sad when I run out.  Tastes great just as a sandwich, add a little leftover cranberry sauce, maybe use some cornbread.  I could eat that all day long.  But I do save the last couple of slices to make this as one of my last Holiday meals.  And if you haven't picked that crunchy pistachio topping off the leftover ham during any midnight fridge raids, go ahead and add that to the pot.

For this recipe I did break out my fresh made pasta roller.  Of course you can use a store bought pasta.  the sauce works great with a Campanile shape (kind of a corkscrew shape with a hollowed out tip) that loads each bite with extra sauce.  But winter is a great time to get inspired with the fresh made idea...

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Link to a Fresh made Pasta
I really am enjoying making fresh pasta...

It is not at all difficult, yet very dramatic and such a different taste from dried pasta.  thicker, more chewy.  But also when made fresh, the still clinging starchy pasta water allows the sauces to cling better to the pasta.  This allows you to serve the pasta without a great deal of sauce.  Less sauce, a balance of tastes of pasta and sauce, a balance of texture.  So completely different from what I was used to.

OK... as to this recipe... LOVED IT!

This particular sauce has a reputation for being very heavy and loaded with calories.  Well, i have seen many dishes of this swimming in sauce.  But when researching this I found that Italians believe less is more, balanced is better and this sauce is best simply flavoring the pasta, not overwhelming it.  You want this sauce coating, but not pooling on the plate.

Making a pasta dish from your leftovers is a terrific way to stretch the holiday flavors as well as stretch your food budget.  Use up those leftovers in the fridge (Red Peppers, shallots (or onions).  If you have mushrooms... add them.  Pasta recipes can be more of a guideline...

Leftover Pasta dishes... LOVE EM!


OK, this assumes homemade pasta, and in the recipe I will give directions for the timing so the pasta and the sauce are ready to merge at just the right time.  I have already posted my Basic Pasta Recipe with tips,  If you are making your own pasta, take a quick look at that.  Of course this works fine with dried pasta as well.  Try a Campanile shape (kind of a corkscrew shape with a hollowed out tip) to hold the sauce better.

OK... Here's what I did...

Creamy Lemon Fettuccine Alfredo with Ham

  • 1 Pound of Fresh Made Pasta (not yet cooked, but water boiling and ready)
  • 2 Cups Ham sliced and cut into strips
  • 1 Medium Shallot, Minced
  • 1/2 small Red Pepper, cored, seeds removed and minced
  • 1 TBS Olive Oil
  • 1 Cup Half and Half
  • 1 Large Egg Yolk only, whisked
  • Zest of 1 Lemon
  • 1/2 Cup Fresh grated Pecorino Romano Cheese
  • 1/2 Cup Pasta Water
  • Large Pinch Salt
  • Several turns of a Pepper Grinder
Cooking Directions
  1. OK, from beginning to serve, this only takes about 5 minutes to make the sauce, add the pasta and coat. So have everything prepped and ready before starting.
  2. Have a LARGE pot of salted water boiling, ready to cook the pasta.
  3. Just before you start to cook, have all of the pasta made and cut into Fettuccine noodles.
  4. In a LARGE saute pan, Heat 1 TBS Olive Oil over medium high heat until just before the oil starts to smoke. Add the shallot and minced red pepper and saute for 2 minutes. When the shallot just starts to turn almost clear, turn the heat down to medium, add the Half and Half and whisked egg yolk to the shallot and mix.  Add the Ham and stir to coat.
  5. Add the pasta to the boiling water now. Fresh pasta only takes about 3 minutes to cook. When it all floats, it is done.  If not using fresh pasta, prepare as directed on the box BUT cook for 1 minute less than listed (Pasta will finish cooking in the sauce)
  6. Just as the pasta finishes, add the Lemon Zest and Cheese to the creamy sauce and stir. The sauce will be thick at this stage.
  7. Pull the pasta out of the water (but do not discard all of the water). Immediately add to the sauce (you want the pasta still wet from the starchy water. It helps the sauce to coat.
  8. Mix well. Add 1/2 cup (more if needed) of the pasta water to the sauce. Continue to mix until everything is well coated.
  9. Taste, as needed, add salt and I like mine very peppery, so I always add several turns of a pepper grinder.
  10. Serve immediately, Garnish with a bit of slivered fresh Basil warm and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!


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