| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 3 |
T |
Butter |
| 2 |
c |
Diced ham |
| 2 |
c |
Thinly sliced mushrooms |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cook fettucine according to package directions; drain and keep warm.
Meanwhile in a large skillet over medium heat, melt butter. Add ham
and mushrooms; cook, stirring frequently, about 5 minutes. Add cream,
increase heat to medium-high; boil 5-7 minutes or until mixture coats
back of spoon. Stir in half of the cheese. Add fettucine; toss to
combine. Sprinkle with pepper and remaining cheese. Recipe by: Akron
Beacon Journal Posted to EAT-L Digest by Nancy Pallotta
<nancee@NEO.LRUN.COM> on Dec 11, 1997
A Message from our Provider:
“You’ve achieved nothing until you find God”