A delicious and creamy pasta dish featuring ham and broccoli, perfect for a quick and satisfying meal.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a saucepan, sauté the chopped onion in butter over medium heat until softened.
Cook the onion until translucent for a sweeter flavor.
Stir in the flour and cook for 1 minute to eliminate the raw taste.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Gradually whisk in the heavy cream and bring the mixture to a gentle boil, stirring constantly.
Whisk continuously to create a smooth and creamy sauce.
Add the broccoli to the sauce and simmer until tender, about 7 minutes.
Cut the broccoli into small, even pieces for quicker cooking.
Stir in the diced ham, Parmesan cheese, garlic powder, black pepper, oregano, and nutmeg.
Taste the sauce and adjust the seasoning as needed.
Toss the cooked pasta with the sauce until evenly coated.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Serve immediately for the best flavor and texture.
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