I love it when dinner comes together with minimal effort but tastes fantastic. That’s what happened tonight with this scrumptious fettucini dish, of which you see the remains. It was something I pretty much made up as I went along, so I’m giving you best guesses and approximates on measurements. This is best eaten day-of: there’s not quite enough sauce, as you might have with an alfredo, to keep the fettucini from drying out. So dig in and finish it off!
1/6 lb spicy capicola ham
extra virgin olive oil
8-10 oz mushrooms (maybe 12 or 15 mid-sized fellas–I used cremini), sliced about 1/8-1/4″ thick
1/2 large onion, sliced thinly
2 cloves garlic, minced
1-2 T water
2-4 T half and half
2-3 T grated parmesan (I actually sliced it thinly with a knife so there’d be some bigger punches of flavor)
salt and pepper
6-8 oz dry fettucini
Start by getting some water boiling and your fettucini in there. It’ll take about 12 minutes to cook, for most brands.
In a big skillet, heat 1/2 T olive oil over medium-high heat. Thinly slice your ham and add it to the pot until it has rendered a bit of fat and spice and become a tad crispier. Set aside.
Add 1 T oil to pan. Add onion and a little salt. Adjust heat so it doesn’t brown up too fast. Cook until softened, about five or so minutes. Add mushrooms. Stir around and let them cook down, stirring occasionally, until softened, another five or so minutes, adding garlic in there somewhere. My pan got really dry and in danger of smoking, so I added a little water to speed the process along and keep the fire alarm from going off. Toss in a few flakes of red pepper, plenty of black pepper, and a pinch of dried basil. Stir, stir. Once softened, add cream to pan and bring to a gentle simmer for a minute, tossing in cheese to melt. Add fettucini and some water, if necessary, from the pasta pot. Toss to mix well. Add ham, toss, and serve. You can keep this vegetarian, too, by leaving the ham out and it’ll be just as good!