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Jamon Serrano Cream Fettuccine

Jamon Serrano Cream Fettuccine


  • 500 grams cooked fettuccine
  • 1 tablespoon unsalted Maven butter
  • 1 pc onion, chopped fine
  • ½ cup mushrooms of choice
  • ¾ cup heavy cream
  • ¼ cup water (or reserved pasta water)
  • Freshly ground black pepper
  • Kosher salt
  • 1 tablespoon chopped fresh parsley
  • 12 slices Artysan Serrano Ham Reserva


  1. In a large deep skillet, melt the butter over medium heat.
  2. Add the onion and cook, stirring occasionally, until tender, around 3 minutes.
  3. Add in the mushrooms and sauté for 1 minute.
  4. Add the cream and bring to a simmer. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce.
  5. Season lightly with salt and pepper and stir in the parsley.
  6. Off the heat, gently fold in the Serrano ham reserva. 
  7. Serve the pasta in plates. Garnish with your desired fresh herbs.