Ham And Asparagus Fettuccine

Total Time: 23 mins Preparation Time: 8 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 500 g good quality ham steaks
• 1 (285 g) can asparagus spears, in brine
• 1 (300 g) can cream
• 1 (500 g) packet fettuccine pasta
• 2 eggs
• 30 g grated parmesan cheese
• butter
• olive oil
• cracked black peppercorns
• ground paprika

Recipe

• 1 dice the ham steaks.
• 2 brush frypan with olive oil and gently cook ham until slightly golden.
• 3 drain any excess liquid.
• 4 drain asparagus, chop into bite size pieces.
• 5 add cream, half a teaspoon of paprika and asparagus to ham and simmer.
• 6 do not boil.
• 7 remove from heat.
• 8 meanwhile, bring pot of salted water to boil and add fettucine.
• 9 crack eggs into bowl and add parmesan cheese and half teaspoon of cracked peppercorns.
• 10 whisk egg mixture until egg drips off whisk.
• 11 do not overbeat.
• 12 drain cooked fettucine and reserve.
• 13 in the pot place two level tablespoons of butter and warm until the butter begins to bubble.
• 14 add fetticine and toss until butter disappears.
• 15 add egg mixture and toss fettucine quickly to get an even coverage.
• 16 add cream mixture and keep tossing fettucine so that all ingredients are well combined.
• 17 serve on warm plates and garnish with basil and a sprinkle of grated parmesan.
• 18 the secret is to keep the heat low and work quickly to produce a great result.