Sarah Brown
Ham and mushroom tagliatelle is a delightful and comforting dish that combines the rich flavors of savory ham, earthy mushrooms, and creamy sauce with the hearty texture of tagliatelle pasta. Perfect for a quick weeknight dinner or a cozy weekend meal, this recipe is both simple and satisfying. By sautéing mushrooms until golden, adding diced ham for a smoky depth, and tossing everything in a velvety Parmesan cream sauce, you’ll create a dish that’s both indulgent and easy to prepare. Whether you’re cooking for family or friends, this ham and mushroom tagliatelle is sure to impress with its balance of flavors and minimal effort required.
| Characteristics | Values |
|---|---|
| Dish Name | Ham and Mushroom Tagliatelle |
| Cuisine | Italian |
| Main Ingredients | Tagliatelle pasta, ham, mushrooms, garlic, cream, Parmesan cheese, olive oil, butter, salt, pepper |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 |
| Calories per Serving | ~500-600 kcal (varies based on ingredients) |
| Cooking Method | Stovetop |
| Key Techniques | Sautéing, boiling, tossing |
| Flavor Profile | Savory, creamy, umami |
| Dietary Considerations | Not vegetarian, contains dairy, gluten |
| Optional Add-Ins | White wine, parsley, red pepper flakes, onions |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days |
| Reheating Tip | Reheat on stovetop with a splash of cream or milk to restore creaminess |
| Pairing Suggestions | Green salad, garlic bread, dry white wine |
| Difficulty Level | Easy |
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$11.77
What You'll Learn
- Ingredients: Gather tagliatelle, ham, mushrooms, garlic, cream, Parmesan, olive oil, salt, pepper, parsley
- Prep Work: Slice ham, mushrooms, and garlic; grate Parmesan; boil pasta water
- Cook Pasta: Boil tagliatelle until al dente; reserve pasta water; drain and set aside
- Sauté Ingredients: Sauté ham, mushrooms, and garlic in olive oil until golden and tender
- Combine & Serve: Mix pasta with sauce, add cream and Parmesan; garnish with parsley
Ingredients: Gather tagliatelle, ham, mushrooms, garlic, cream, Parmesan, olive oil, salt, pepper, parsley
To begin crafting your ham and mushroom tagliatelle, it's essential to gather all the necessary ingredients. Start by selecting high-quality tagliatelle, either fresh or dried, as it will serve as the foundation of your dish. Fresh tagliatelle offers a delicate texture, while dried is more convenient and has a longer shelf life. Next, choose a good quality ham, such as prosciutto or smoked ham, which will add depth and saltiness to the dish. Ensure you have a generous amount of mushrooms, preferably a mix of button and cremini mushrooms for a robust, earthy flavor.
Moving on to the aromatics, you'll need garlic, which is a staple in many pasta dishes. Opt for fresh garlic cloves, as they provide a more pungent and authentic flavor compared to pre-minced garlic. Heavy cream is another crucial ingredient, as it will create a rich and creamy sauce that coats the tagliatelle perfectly. Look for a high-fat content cream to achieve the desired consistency. Additionally, gather some freshly grated Parmesan cheese, which will add a nutty, umami flavor and a pleasant texture to the dish.
The remaining ingredients are simple yet essential for building flavor and balancing the dish. Extra virgin olive oil will be used for sautéing the mushrooms and garlic, adding a subtle fruity note to the overall taste. Don't forget to have salt and pepper on hand for seasoning, as they will enhance the natural flavors of the ingredients. Lastly, fresh parsley will be used as a garnish, adding a pop of color and a bright, herbal finish to the ham and mushroom tagliatelle.
When gathering your ingredients, consider the quantities needed for the number of servings you plan to make. As a general guideline, allocate about 100-120 grams of tagliatelle per person, 100 grams of ham, and 200 grams of mushrooms. Adjust the amounts of garlic, cream, and Parmesan according to your preference for flavor intensity. Having all your ingredients measured and prepared beforehand will streamline the cooking process, allowing you to focus on creating a delicious and cohesive dish.
As you assemble your ingredients, take a moment to appreciate the harmony of flavors and textures that will come together in this dish. The salty ham, earthy mushrooms, and creamy sauce will meld perfectly with the delicate tagliatelle, creating a satisfying and comforting meal. With all your ingredients gathered and ready, you're now prepared to embark on the cooking process, transforming these individual components into a delectable ham and mushroom tagliatelle. Remember to keep your ingredients organized and within reach, as this will make the cooking experience more enjoyable and efficient.
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Prep Work: Slice ham, mushrooms, and garlic; grate Parmesan; boil pasta water
To begin your prep work for ham and mushroom tagliatelle, start by gathering all the necessary ingredients: ham, mushrooms, garlic, Parmesan cheese, and tagliatelle pasta. Having everything within reach will streamline the cooking process. First, take the ham and slice it into thin strips or small pieces, depending on your preference. Aim for uniformity in size to ensure even cooking. If the ham is particularly thick, consider slicing it slightly thinner to allow it to cook quickly when added to the pan later. Set the sliced ham aside on a clean plate or cutting board.
Next, move on to the mushrooms. Choose a variety that complements the dish, such as button, cremini, or shiitake mushrooms. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt—avoid soaking them in water, as they can absorb excess moisture. Slice the mushrooms into even pieces, similar in thickness to the ham. This consistency will help them cook at the same rate and blend harmoniously with the other ingredients. Place the sliced mushrooms next to the ham, keeping your workspace organized.
Garlic is a key flavor component in this dish, so prepare it carefully. Peel the garlic cloves and slice them thinly or mince them, depending on how prominent you want the garlic flavor to be. Thin slices will infuse the dish with a subtle garlic essence, while mincing will provide a more robust flavor. Add the prepared garlic to your workspace, ensuring it’s ready to go when you start cooking. Properly prepared garlic will sauté quickly and evenly, enhancing the overall taste of the tagliatelle.
While you’re slicing and prepping, take a moment to grate the Parmesan cheese. Use a fine grater to achieve a light, fluffy texture that will melt seamlessly into the pasta or serve as a topping. Grating the cheese now saves time later and ensures it’s ready to sprinkle over the finished dish or mix into the sauce. Store the grated Parmesan in a small bowl, keeping it covered to maintain freshness until it’s needed.
Finally, bring a large pot of salted water to a rolling boil for the tagliatelle. Adding salt to the water seasons the pasta as it cooks, enhancing its flavor. Once the water is boiling, you’ll be ready to add the tagliatelle according to the package instructions. Keep an eye on the timer to ensure the pasta is cooked al dente, as it will continue to cook slightly when tossed with the ham and mushroom sauce. With all your prep work complete, you’ll be set to move seamlessly into cooking, creating a delicious and efficiently prepared ham and mushroom tagliatelle.
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Cook Pasta: Boil tagliatelle until al dente; reserve pasta water; drain and set aside
To begin the process of making ham and mushroom tagliatelle, the first crucial step is to cook the pasta to perfection. Start by bringing a large pot of salted water to a rolling boil. The general rule for salting pasta water is to use about 1 to 2 tablespoons of salt per gallon of water, ensuring the water tastes slightly salty, akin to seawater. This step is essential as it seasons the pasta from within, enhancing its overall flavor. Once the water is boiling, carefully add the tagliatelle, stirring gently with a wooden spoon or tongs to prevent the pasta from sticking together.
The goal is to cook the tagliatelle until it reaches the *al dente* stage, which means it should be cooked through but still firm to the bite. This typically takes about 8 to 10 minutes, depending on the brand and thickness of the pasta. To ensure accuracy, start checking the pasta a minute or two before the recommended cooking time on the package. Taste a strand to confirm it’s al dente—it should have a slight resistance when bitten into, not mushy or overly soft. Overcooking the pasta can lead to a soggy final dish, so timing is key.
While the pasta is cooking, it’s important to reserve some of the pasta water before draining. This starchy water is a secret weapon in pasta cooking, as it helps to create a creamy, cohesive sauce later on. Use a measuring cup or ladle to scoop out about 1 cup of the pasta water and set it aside. The starch in the water will act as a binding agent, allowing the sauce to cling to the pasta rather than pooling at the bottom of the dish.
Once the tagliatelle is al dente, promptly drain it in a colander. Shake the colander gently to remove excess water, but don’t rinse the pasta, as this can wash away the starch needed for saucing. Immediately transfer the drained pasta to a large bowl or back into the pot you used for boiling. This prevents the pasta from sticking together and keeps it ready for the next step of combining it with the ham and mushroom sauce. Keeping the pasta warm is also important, as it ensures the final dish is served at the ideal temperature.
By following these steps—boiling the tagliatelle until al dente, reserving the pasta water, and draining and setting the pasta aside—you lay the foundation for a successful ham and mushroom tagliatelle. Each detail, from salting the water to timing the cook, contributes to the texture and flavor of the dish. With the pasta prepared, you’re now ready to move on to creating the rich, savory sauce that will bring the entire meal together.
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Sauté Ingredients: Sauté ham, mushrooms, and garlic in olive oil until golden and tender
To begin the sauté process for your ham and mushroom tagliatelle, heat a large skillet or frying pan over medium heat. Add a generous drizzle of olive oil, ensuring the entire surface is coated. Olive oil not only adds flavor but also helps in achieving that desirable golden color on your ingredients. Once the oil is hot, add the finely chopped garlic to the pan. Garlic is a key flavor base, and cooking it first allows its aroma to infuse the oil, creating a fragrant foundation for the dish. Sauté the garlic for about 30 seconds to a minute, being careful not to let it burn, as it can turn bitter.
Next, introduce the sliced mushrooms to the pan. Mushrooms have a high water content, so they will release moisture as they cook. Continue sautéing, stirring occasionally, until this liquid evaporates, and the mushrooms start to brown. This step is crucial for developing the rich, earthy flavor that mushrooms can contribute to the dish. Depending on the type and amount of mushrooms, this process might take around 5-7 minutes.
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Once the mushrooms are tender and golden, it's time to add the ham. Cut the ham into thin strips or small cubes to ensure even cooking and a nice texture in the final dish. Add the ham to the pan and stir it together with the mushrooms and garlic. The ham will release its juices, adding another layer of flavor to the sauté. Cook for about 2-3 minutes, allowing the ham to heat through and slightly caramelize at the edges, which enhances its taste.
The goal of this sauté is to achieve a beautiful golden color and tender texture for all the ingredients. Keep a close eye on the pan, as the transition from perfectly cooked to burnt can happen quickly. Adjust the heat if necessary, especially if you notice the ingredients browning too fast. This step is all about building flavors and creating a delicious base for your tagliatelle. The combination of garlic, mushrooms, and ham will create a savory and aromatic mixture that will coat the pasta perfectly.
Remember, the key to a successful sauté is patience and attention. Take your time to ensure each ingredient is cooked to perfection, as this will elevate the overall taste of your ham and mushroom tagliatelle. This simple yet flavorful sauté is a crucial step in creating a restaurant-quality pasta dish at home.
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Combine & Serve: Mix pasta with sauce, add cream and Parmesan; garnish with parsley
Once your tagliatelle is cooked al dente and your ham and mushroom sauce is ready, it’s time to bring everything together for the final dish. Begin by draining the pasta, but reserve about ½ cup of the pasta cooking water. This starchy water will help bind the sauce to the pasta later. In the same skillet or pan where you cooked the sauce, add the drained tagliatelle directly over medium heat. Use tongs or a wooden spoon to gently toss the pasta with the sauce, ensuring every strand is evenly coated. If the mixture seems too thick or dry, gradually add small amounts of the reserved pasta water to loosen the sauce and create a smooth, silky consistency.
Next, pour in the cream, stirring continuously to combine it with the sauce and pasta. The cream will add richness and balance the flavors of the ham and mushrooms. Allow the mixture to simmer gently for 1-2 minutes, just enough to heat the cream through and let the flavors meld. Avoid boiling the cream, as it can curdle or separate. This step is crucial for achieving a cohesive and luxurious texture that clings beautifully to the tagliatelle.
With the pasta and sauce combined, it’s time to incorporate the final touches. Remove the pan from the heat and sprinkle in a generous amount of freshly grated Parmesan cheese. Stir the cheese into the pasta until it melts and blends seamlessly with the creamy sauce. The Parmesan will add a nutty, savory depth that complements the ham and mushrooms perfectly. Taste the dish and adjust the seasoning with salt and pepper if needed, keeping in mind that the ham and Parmesan already contribute saltiness.
Now that the tagliatelle is fully combined with the sauce, cream, and Parmesan, it’s ready to be served. Transfer the pasta to a large serving platter or individual bowls, ensuring each portion is generously sauced. For a polished presentation, garnish the dish with a handful of freshly chopped parsley. The bright green parsley not only adds a pop of color but also provides a fresh, herbal contrast to the rich, creamy pasta.
Finally, serve the ham and mushroom tagliatelle immediately while it’s hot and at its best. This dish is perfect on its own but can be paired with a side of garlic bread or a simple green salad for a more complete meal. The combination of tender pasta, savory ham, earthy mushrooms, and creamy Parmesan sauce makes for a comforting and satisfying dish that’s sure to impress. Enjoy the fruits of your labor and savor every bite of this delicious, homemade tagliatelle.
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Frequently asked questions
You’ll need tagliatelle pasta, ham (sliced or diced), mushrooms (button or cremini), garlic, olive oil, butter, cream (or milk), grated Parmesan cheese, salt, pepper, and fresh parsley for garnish.
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Drain, reserving some pasta water to adjust the sauce consistency later.
Heat olive oil and butter in a pan over medium heat. Add sliced or diced ham and cook until slightly browned. Remove the ham, then sauté sliced mushrooms and minced garlic until the mushrooms are golden and tender. Return the ham to the pan.
After cooking the ham and mushrooms, pour in cream (or milk) and let it simmer for a few minutes until slightly thickened. Season with salt and pepper, then toss the cooked tagliatelle in the sauce. Garnish with grated Parmesan and fresh parsley before serving.
