Ham and asparagus are delicious tossed with pasta in a homemade Alfredo sauce. I love to make this rich and hearty dish when I have leftover ham. It's so filling, there isn't room for dessert!
Ingredients
- ounces dry fettuccini noodles: 12 piece
- ounces fresh asparagus, trimmed and: 8 piece (cut into 2-inch pieces)
- heavy cream: 2 cups
- butter: 0.5 cup
- Parmesan cheese: 0.75 cup (grated)
- garlic powder: 0.25 tsp
- ground black pepper: 0.25 tsp
- pinch cayenne pepper: 1 piece
- ham: 0.5 pound (diced, cooked)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot for last five minutes of cooking; drain.
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Meanwhile, heat cream and butter in a medium saucepan over medium heat until mixture begins to bubble; stir in Parmesan, garlic powder, pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
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Toss pasta and asparagus with sauce until well combined; serve immediately.
