Pasta with mushrooms and ham in a creamy sauce - you will lick your fingers. Spaghetti with ham, mushrooms and cheese Pasta with champignons and ham
Italian dishes are slowly but surely (and most importantly, successfully!) being introduced into our Slavic-Asian cuisine. And, probably, in a hundred years, no one will remember that pizza and pasta came to us from Italy. However, such precedents have already taken place in the history of our cuisine. Pelmeni, for example, have long and sincerely been considered a primordially Russian dish, although the Turkic-speaking peoples of Siberia gave us this recipe, but about the fact that Peter the Great forced Russian peasants to plant potatoes, and they organized potato riots in response, somehow ashamed to remember.
But back to Italian pasta. We have already managed to get used to pasta, but we have not yet been able to fully experience all the charm of this hearty dish. And the reason for this is our ignorance in the art of making pasta sauces. But every sauce makes it special. Let's try to cook pasta with ham and mushrooms in a creamy sauce. And what? Very Italian and at the same time familiar enough for us. And the recipe for such a sauce is far from the only one, and you can serve completely different pasta with it: starting with traditional spaghetti and ending with exotic tagliatelle for us. So…
Spaghetti with ham and mushrooms in a creamy sauce
Let's start, as agreed, with spaghetti. And let's try the recipe for spaghetti with a sauce prepared on the basis of cream and cream cheese. To prepare it, we need the following ingredients:- Packing of champignons;
- 100 g melted cheese (creamy)
- 100 g butter;
- 2 glasses of cream;
- 400 g of ham;
- Packing (400 g) spaghetti.
In advance, wash and finely cut the mushrooms, cut the ham into small pieces and chop the onion. Now we dissolve the butter in a saucepan or in a roasting pan and first fry the onion on it. Please note - the onion is fried, and not allowed. When the onion is slightly reddened, put the ham in a saucepan and fry everything together. Lastly, add the mushrooms to the fry and first simmer in an open saucepan so that the water evaporates, and then fry until the mushrooms are browned.
Now we spread the melted cheese in the fry, wait (stirring the sauce!), Until it disperses on the fire, and pour it all with cream. We try for the addition of salt and, if we consider it necessary, add salt. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Put spaghetti boiled according to all the rules in a brazier with sauce. Mix and serve to the meal. 
Spaghetti in a creamy sauce with bacon and parmesan cheese
Another recipe for everyone's favorite spaghetti. This time we are preparing a creamy sauce with bacon and mushrooms, with which we will serve our spaghetti.Ingredients:
- spaghetti packaging;
- Half an onion;
- 3 garlic cloves;
- 3 tablespoons of vegetable (preferably olive) oil;
- 6 quail eggs;
- 50 g grated Parmesan cheese;
- One and a half glasses of liquid heavy cream;
- 200 g of champignons;
- 100 g bacon;
- Basil;
- Italian herbs;
- Salt and black pepper.
We prepare the mushrooms by washing them and cutting them into slices, chop the onion and garlic, cut the bacon. We put the brazier on the fire and pour olive oil into it, and when it is hot, put the bacon in it and fry it quickly (over high heat). We listen to the bacon from the brazier, put it on a plate, put the onion in the oil and fry it until a light blush. Then add the mushrooms to the onion, fry them until the moisture evaporates, and pour out the finely chopped garlic. Fry everything together for another minute and pour the frying cream.
Stirring the sauce, simmer it in an open brazier for a couple of minutes, and then put the spices and continue to simmer until the sauce thickens a little. Cover with a lid and turn off the fire. Boil the spaghetti, and while they are cooking, beat the eggs with the grated cheese. Pour the finished pasta with sauce, add bacon and beaten eggs to them. Serve hot.
Fettuccine with ham and mushrooms in a creamy sauce
Do you know what fettuccine is? This is one of the most popular types of Roman pasta. It is in the capital of pasta lovers that fettuccine is most often cooked - wide thin noodles. And if in Italy itself fettuccine is a recipe for an everyday dish, then abroad it is considered almost the most exquisite pasta and even a symbol of the good life in Italian, especially if fettuccine is seasoned with a delicious and delicate sauce.Ingredients:
- 250 g fettuccine noodles;
- 100 g fresh champignons;
- 50 g butter;
- 200 g liquid fat cream;
- One and a half tablespoons of flour;
- 2 teaspoons of vegetable oil;
- Parmesan;
- Salt;
- Greenery.
First, we prepare the sauce, because freshly cooked pasta is supposed to be served at the table, which we will cook later. So, for the sauce, wash the mushrooms, cut them into small pieces and boil (5-10 minutes in a small amount of water). Finely chop the ham. Then dissolve the butter in a saucepan, salt, fry the flour on it and pour the cream there. We mix the flour with cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. We wait until the sauce boils again, and add ham to it. Stirring the sauce, simmer it over low heat for three to four minutes.
Now boil the fettuccine, guided by the time and the ratio of water and pasta indicated on the package. So that the pasta does not stick together, add vegetable oil to the water and immediately salt. Drain the water from the finished fettuccine, put the pasta on a dish (or serve in portions) and pour over the creamy sauce. Sprinkle the dish with cheese chips and finely chopped herbs on top. 
Tagliatelle with creamy mushroom sauce
We offer you a recipe for Italian tagliatelle, which we will cook with our own hands. And in the end we get pasta with ham and mushrooms, seasoned with creamy sauce. Tagliatelli is another type of Italian noodle. By the way, the recipe for this type of pasta (according to legend, of course) was inspired by the romantic Italian chef's golden curls of Lucrezia Borgia, the illegitimate daughter of the Pope (wow!) and the Duchess of Pesaro. But we will try to cook very special tagliatelle - green. So, the recipe. For the test, we need the following ingredients:- Half a kilo of flour;
- 100 g frozen or fresh spinach;
- 4 chicken eggs;
- a tablespoon of olive oil;
- Salt.
- 100 g of boiled-smoked ham;
- Packaging of any fresh mushrooms (even oyster mushrooms will do);
- 100 g butter;
- Half a lemon;
- Half a bunch of basil and parsley;
- A glass of heavy liquid cream;
- Half a glass of meat broth;
- One and a half tablespoons of butter;
- Cheese Parmesan.
Wash fresh or defrost frozen spinach and boil it for one minute, then remove, squeeze and grind in a blender. Pour the flour into a bowl with a pea, make a depression in the hill and break the eggs into it, pour in the oil and put half a teaspoon of salt. Knead the dough with your hands until it becomes smooth and plastic. Combine a third of the dough with spinach and knead well again. We cover both types of dough with a clean towel and let it stand for about half an hour. Then we roll it into thin layers and leave to dry.
Meanwhile, prepare the sauce. The recipe for its preparation is quite simple. Pour the sliced mushrooms with juice from half a lemon, cut the ham into strips. In a frying pan with hot oil, fry very finely chopped garlic, add cream and broth there and boil the mixture to a thick sauce. Fry mushrooms in butter, add chopped parsley and ham to them and simmer for seven minutes over low heat. At the end, put salt and ground black pepper (to your taste).
We return to the dough, turn it into a tight roll and cut the tagliatelle - even green and white strips half a centimeter wide. Sprinkle the noodles with flour and leave to dry a little more. At this time, put a pot of water (four liters) on the fire, salt it and let the water boil. Dip the pasta in boiling water, cook for about seven minutes and drain the water. Put the boiled tagliatelle on a dish, pour over the sauce and sprinkle with basil and cheese chips. Enjoy the taste of Italian pasta with mushrooms and ham.
Improve your culinary skills, because, as you know, there is no limit to perfection. Cook pasta, cook sauces, just try to cook with pleasure. Bon appetit and success in the culinary field!
It is hardly possible to meet a person who would not like pasta, at least I don’t know such people. Today I suggest you cook the most common and delicious option - pasta with mushrooms and ham in a creamy sauce. You will get real pleasure from a plate of such pasta, pasta is especially good as a hearty, nutritious lunch. Spaghetti must be chosen firm varieties, you also need to use good ham for a tasty result. Cream for cooking can be taken of any fat content, the finishing touch in pasta - cheese - the most ideal option - parmesan. You can serve fresh tomatoes or any other vegetables with a plate of pasta. So let's get started. Keep the recipe for a delicious dish in your culinary piggy bank. I have given you another recipe. 
- spaghetti - 200 gr.,
- ham - 250 gr.,
- champignons - 200 gr.,
- onion - 1 pc.,
- cream 15% - 1 glass,
- granulated garlic - ½ tsp,
- salt, pepper - to taste,
- parmesan - 30 gr.,
- vegetable oil - 30 ml.
Recipe with photo step by step:
Prepare all the necessary ingredients according to the list. Immediately put a pot of water for cooking spaghetti. Peel one large onion, rinse, dry, cut the onion into small cubes. Wash and dry the mushrooms, cut the mushrooms into small pieces. 
Ham can be taken boiled or smoked, with the second option it turns out much more interesting and tastier. Cut the ham into oblong strips. 
In a frying pan, heat a couple of tablespoons of vegetable oil, shift the mushrooms and onions, fry until tender - 3-4 minutes, the fire should be moderate, most importantly, do not fry or overdry the mushrooms. 
Add sliced ham to the pan, add granulated garlic, add salt and pepper to your liking. 
Pour a portion of cream into the pan, mix everything and boil over a fire for about 3-4 minutes. You can also add spices to taste. 
When water boils, add spaghetti to it, lightly salt and cook for 4-5 minutes, or according to package directions. Spaghetti should not be boiled soft, but on the contrary, be "on the tooth". 
Before serving, transfer spaghetti to a plate, pour generously with sauce and grate Parmesan - the pasta is ready to serve. This one comes out just as delicious.
Step 1: prepare water for pasta and mushrooms.
First of all, pour the right amount of purified water into a deep saucepan and put it on medium heat, let it boil. In the meantime, with the help of a sharp kitchen knife, we rid each mushroom of the roots. Then we wash the mushrooms, dry them with paper kitchen towels, put them on a cutting board and chop them in layers 2–3 mm thick.Step 2: prepare the ham.
Then we remove the food or artificial casing from the ham, send this product to a new board and cut it with a clean knife into small slices or cubes up to 5-6 millimeters in size.
Step 3: prepare the cheese.
Remove the paraffin crust from hard cheese and grind it on a fine or medium grater into a deep plate. After that, lay out all the other necessary ingredients on the countertop and proceed to the next step.
Step 4: cook the pasta.
While we were preparing the products, the water in the pan boiled, add a little salt, a couple of tablespoons of olive oil to it and put the fettuccine. As soon as the liquid begins to gurgle again, cook the pasta until fully cooked for 10 minutes, stirring occasionally with a wooden kitchen spatula so that it does not stick to the bottom of the hot dish.
Then we throw the pasta into a colander, leave it in it for a couple of minutes, or until excess water drains, move it to a deep bowl, pour a tablespoon of oil, gently loosen it and leave it alone until use.
Step 5: prepare fettuccine with mushrooms and ham.
Simultaneously with cooking the pasta, you can prepare the sauce, turn on the adjacent burner on medium heat, put a frying pan on it and pour 2-3 tablespoons of olive oil into this dish. After a few minutes, dip the chopped mushrooms into hot fat and simmer them until the moisture has completely evaporated, constantly loosening with a kitchen spatula. Approximately through 10–11 minutes mushrooms will completely get rid of the juice, add ham to them and fry them together 2-3 minutes, stirring occasionally.
Then pour the cream into the pan, season everything to taste with salt, shake until smooth and bring to a boil. When the first bubbles appear on the surface of the finished sauce and it begins to boil gradually, we lower the almost cooled fettuccine into it.
Sprinkle the already fragrant dish with a mixture of Italian herbs, mix all the ingredients of the dish again until smooth, heat them for 2-3 minutes and then take it off the stove. Immediately lay out the pasta in portions on plates, season each with chopped Parmesan cheese and serve.
Step 6: serve fettuccine with mushrooms and ham.
Fettuccine with mushrooms and ham is served hot as a full-fledged second course for breakfast, lunch or dinner. This dish does not need any additions, except that before serving, each serving can be sprinkled with hard chopped cheese and garnished with sprigs of fresh herbs, such as dill, parsley, cilantro or basil. Cook with pleasure and enjoy simple homemade food!
Bon appetit!
Only Italian herbs are indicated in the spice recipe, but if you wish, you can change and supplement the set of spices with any others that season pasta, cream or meat dishes;
Very often, half of the chopped cheese is heated together with all the ingredients of the dish for 2–3 minutes, which makes it slightly viscous, viscous and even more palatable;
Some housewives, along with mushrooms, fry finely chopped onions;
An alternative to olive oil is any other vegetable, but odorless refined.
Pasta with ham and mushrooms in a creamy sauce- a very tasty second course that absolutely everyone will like. Pasta can be cooked according to your taste: spaghetti, noodles or just small horns. Mushrooms I used forest boiled (frozen), and you can take fresh champignons.
Ingredients
To prepare pasta with ham and mushrooms in a creamy sauce, you will need:
150 g of forest mushrooms;
350 ml cream 10%;
200 g of ham;
salt, ground pepper (to taste);
1 onion;
garlic (to taste);
vegetable oil;
choice of pasta.
Cooking steps
Defrost boiled frozen mushrooms (fresh forest mushrooms must first be sorted out, washed and cooked for 40 minutes until cooked), cut into smaller pieces. Onion cut into half rings or cubes (as you like). Fry the onion in vegetable oil, stirring, until golden brown, then add the mushrooms and cook, stirring constantly, for another 3 minutes.
Cut the ham into cubes or strips.
Pour cream into the ham and mushrooms, salt, pepper, bring to a boil, reduce heat and simmer for a couple of minutes. Turn off the fire.
Boil pasta according to package instructions. When serving, you can mix the pasta with ham and mushrooms, or you can put it on a plate, place the ham with mushrooms on top and pour over the creamy sauce. Garnish with herbs and serve immediately. Very tasty, try it!
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