To choose good and high-quality pasta in the store, you need to pay attention to appearance: The surface of the product should be smooth. Their color should be golden cream, and there should not be any crumbs or flour in the pack. It is also necessary to choose pasta, in the manufacture of which durum wheat flour was used.

First you need to boil the spaghetti.

If you do not know how to do this, see the instructions on the package. Do not cook the spaghetti a little, for this you need to remove them from the heat 1-2 minutes earlier. Cook them in a large saucepan. For 100 grams of spaghetti, you need about 1 liter of water and 1/3 teaspoon of salt. If these proportions are not observed, the pasta will be very sticky and take longer to cook. Pay attention to this when choosing pasta for making spaghetti with mushrooms, ham and cheese. They only need to be immersed in boiling water, and salt a little earlier, when the water is just starting to boil.

Strain the spaghetti through a colander. To prevent them from sticking together, you can pour vegetable oil. In no case should the pasta be washed with water, especially with cold water. This leads to the loss of vitamins.

While the spaghetti is boiling, we prepare the rest of the food.

First wash the mushrooms, then clean. We cut them in half, and then chop them into strips.

Cut the ham into not very large cubes. It is better to grate the cheese on a fine grater.

And when all the ingredients are ready, then we can start cooking the spaghetti.

We put a frying pan on the stove, and put a piece of butter there.

I like to fry mushrooms on butter: They are tastier and more golden in color.

When the butter has melted, add the mushrooms to the pan. We throw them in first, so that they are better fried, and give their juice and aroma.

After the mushrooms are almost ready, add the diced ham to the pan.

Fry the resulting mixture for about 5-7 minutes.

Add some water. Salt and pepper. When the water starts to boil, add the spaghetti.

We bring the pasta to readiness (they were slightly undercooked). And after a couple of minutes, pour in the cream.

You can turn off the fire, cover and let it brew for about 5 minutes.

Put the spaghetti on a plate (preferably deep so that the spaghetti is in the sauce) and sprinkle with grated cheese. It is better to serve spaghetti with ham, mushrooms and cheese in warm plates, then they will be hotter and tastier.

That's all! Simple pasta turned into an unusual Italian dish!

Step 1: prepare the water for the pasta and mushrooms.

First of all, pour the required amount of purified water into a deep saucepan and put it on medium heat, let it boil. Meanwhile, using a sharp kitchen knife, we rid each mushroom from 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 millimeters 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.

WITH hard cheese remove the paraffin crust and grind it on a fine or medium grater into a deep plate. After that, we spread all the rest on the countertop. the right ingredients and proceed to the next step.

Step 4: cook the pasta.

While we were preparing the food, the water in the pan boiled, add a little salt to it, a couple of tablespoons olive oil and put in fettuccine. As soon as the liquid starts bubbling again, cook the pasta until full readiness during 10 minutes stirring occasionally with a wooden kitchen spatula so that it does not stick to the bottom of hot dishes.

Then we put the pasta in a colander, leave it in it for a couple of minutes, or until excess water drains, move it into a deep bowl, pour it with 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 neighboring burner over 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 in hot fat and simmer them until the moisture completely evaporates, constantly loosening with a kitchen spatula. After about 10-11 minutes champignons 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 a homogeneous consistency and bring to a boil. When on the surface ready-made sauce the first bubbles will appear and it will gradually begin to boil, we dip the practically cooled fettuccine into it.

Sprinkle an already fragrant dish with a mixture of Italian herbs, mix all the ingredients of the food again until smooth, warm them up for 2-3 minutes and then remove from 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 complete main course for breakfast, lunch or dinner. This dish does not need any additions, except that before serving, each portion can be sprinkled with hard crushed cheese and decorated with sprigs of fresh herbs, for example, dill, parsley, cilantro or basil. Enjoy cooking and enjoying simple homemade food!
Bon Appetit!

In the spice recipe, only Italian herbs are indicated, but if you wish, you can change and supplement the set of spices with any others that are used to season dishes from pasta, cream or meat;

Very often, half of the crushed cheese is heated together with all the components of the dish for 2-3 minutes, from which it becomes slightly viscous, stringy and even more pleasant to the taste;

Some housewives, together with mushrooms, fry finely chopped onions;

An alternative to olive oil is any other vegetable oil, but refined, odorless.

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 tasty option- pasta with mushrooms and ham creamy sauce... You will get a real pleasure from a plate of such pasta, pasta is especially good as a hearty, nutritious lunch. Spaghetti must be chosen hard varieties you also need to use a good ham for a tasty result. You can use any fat content for cooking, the finishing touch in the pasta - cheese - the most ideal option is Parmesan. Serve with a plate of pasta fresh tomatoes or any other vegetables. So let's get started. Recipe delicious food save to your culinary piggy bank. I have described another recipe for you

- 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 everything necessary ingredients by the list. Immediately place a pot of water to boil the spaghetti. Peel one large onion, rinse, dry, cut the onion into small cubes. Wash and dry the champignons, cut the mushrooms into small pieces.




You can take boiled or smoked ham, with the second option it turns out to be much more interesting and tastier. Cut the ham into oblong strips.




Heat a couple of tablespoons of vegetable oil in a frying pan, transfer the mushrooms and onions, fry until tender - 3-4 minutes, the heat should be moderate, the main thing is not to fry or dry the mushrooms.




Add chopped ham to the pan, add granulated garlic, add salt and pepper to your liking.






Pour a portion of the cream into the pan, mix everything and simmer over the fire for about 3-4 minutes. You can also add spices to taste.




When the water boils, put the spaghetti into it, lightly salt and cook for 4-5 minutes, or follow the instructions on the package. Spaghetti should not be boiled over, but, on the contrary, should be "on a tooth".




Before serving, transfer the spaghetti to a plate, pour generously with the sauce and grate the Parmesan - the pasta is ready to serve. This one is no less tasty.

Italian dishes are slowly but surely (and most importantly, successfully!) Are being added to our Slavic-Asian cuisine. And, probably, in a hundred years or so, 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 cooking. For example, everyone has long and sincerely considered dumplings to be a primordially Russian dish, although the Turkic-speaking peoples of Siberia gave us this recipe, but about the fact that Russian peasants Peter the Great forcibly forced to plant potatoes, and in response they staged potato riots, somehow it's a shame to remember.

But back to Italian pasta. We already managed to get used to pasta, but to the end we feel all the charm of this hearty dish have not yet been able to. And the reason for this is our ignorance in the art of making sauces for pasta. But each sauce makes it special. Let's try making a 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 one, and you can serve completely different pasta with it: starting with traditional spaghetti and ending with tagliatelle, which is exotic 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 made with cream and cream cheese... To prepare it, we need the following ingredients:

• Champignon packaging;
• 100 g processed cheese (creamy)
• 100 g butter;
• 2 cups cream
• 400 g ham;
• Packaging (400 g) of spaghetti.

Preparation:

Pre-wash and finely chop the mushrooms, chop the ham into small pieces and chop the onion. Now dissolve the butter in a saucepan or brazier and first fry the onion on it. Pay attention - we just fry the onion, not let it simmer. When the onion is slightly browned, put the ham in a saucepan and fry everything together. Finally, add the mushrooms to the frying and first simmer in an open saucepan to evaporate the water, and then fry until the mushrooms are lightly browned.

Now we put it in a fry processed cheese, wait (stirring the sauce!) until it dissolves on the fire, and pour it all over with cream. We try to add salt and, if we deem it necessary, salt. Let the sauce boil, cover the saucepan with a lid and simmer for about six minutes. Put the spaghetti boiled according to all the rules in a roasting pan with sauce. Stir and serve with a meal.

Spaghetti with 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 champignons;
• 100 g bacon;
• Basil;
• Italian herbs;
• Salt and black pepper.

Preparation:

We prepare the mushrooms by washing them and cutting them into slices, chop the onion and garlic, chop the bacon. We put a brazier on the fire and pour olive oil into it, and when it gets hot, put the bacon there and quickly (on high fire) fry it. We listen to the bacon from the frypot, 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 in the finely chopped garlic. Fry everything together for another minute and pour cream over the frying.

While stirring the sauce, simmer it in an open brazier for a couple of minutes, and then add the spices and continue simmering until the sauce thickens a little. Cover with a lid and turn off the heat. Boil the spaghetti, and while they are boiling, beat the eggs with grated cheese. Fill 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 prepared - 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 a good life in Italian, especially if you season fettuccine with a delicious and delicate sauce.

Ingredients:

• 250 g fettuccine noodles;
• 100 g fresh champignons;
• 50 g butter;
• 200 g of liquid heavy cream;
• One and a half tablespoons of flour;
• 2 teaspoons of vegetable oil;
• Parmesan;
• Salt;
• Greens.

Preparation:

First, we prepare the sauce, because freshly brewed pasta is supposed to be served, which we will cook later. So, for the sauce, I wash the mushrooms, cut them into small pieces and boil (five to ten 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. Mix the flour with cream, let the sauce boil and pour the mushrooms into it along with the mushroom broth. Wait for the sauce to boil again and add the ham to it. Stir the sauce, simmer it over low heat for three to four minutes.

Now we boil the fettuccine, focusing on the time and the ratio of water and pasta indicated on the package. To prevent the pasta from sticking together, add to the water vegetable oil and salt immediately. Drain the ready-made fettuccine, put the pasta on a dish (or serve in portions) and pour with creamy sauce. Sprinkle the dish with cheese shavings and finely chopped herbs on top.

Tagliatelle with creamy mushroom sauce

We offer you a recipe for Italian tagliatelli, which we will cook with our own hands. As a result, we get a pasta with ham and mushrooms, seasoned with creamy sauce. Tagliatelli is another variety of Italian noodles. By the way, the recipe for this type of pasta (according to legend, of course) was inspired by the 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 tagliatelli - green. So, the recipe. For the dough, we need the following ingredients:

• A pound of flour;
• 100 g frozen or fresh spinach
• 4 chicken eggs;
• A tablespoon of olive oil;
• Salt.

Ingredients for the sauce:

• 100 g cooked smoked ham;
• Packing 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 glass meat broth;
• One and a half tablespoons of butter;
• Parmesan cheese.

Preparation:

Wash fresh or defrost frozen spinach and boil it for one minute, then remove, squeeze and grind in a blender. Pour flour into a bowl with a small pea, make a depression in the hill and break eggs there, pour oil and put half a teaspoon of salt. Knead the dough with our hands until it becomes smooth and plastic. Combine a third of the dough with spinach and knead well again. Cover both types of dough with a clean towel and let them stand for about half an hour. Then we roll it into thin layers and leave to dry.

In the meantime, prepare the sauce. The recipe for its preparation is quite simple. Pour the mushrooms cut into slices with juice from half a lemon, cut the ham into strips. Fry very finely chopped garlic in a brazier with hot oil, add cream and broth there and boil the mixture until thick sauce. Fry mushrooms in butter, add chopped parsley and ham to them and simmer for about seven minutes small fire... At the end, put salt and ground black pepper (to your taste).

We return to the dough, roll it into a tight roll and cut the tagliatelle - even green and white stripes half a centimeter wide. Sprinkle the noodles with flour and leave to dry a little more. At this time, we put a pot of water (four liters) on the fire, salt it and let the water boil. We put 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 shavings. Enjoy the taste italian pasta with mushrooms and ham.

Improve your culinary skills, because, as you know, there is no limit to perfection. Make pasta, make sauces, just try to cook with pleasure. Bon appetit and success in the culinary field!