| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dishes, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 3 |
tb |
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
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