Yellow and Green Fettuccine with Mushrooms, Ham and Cream from The Classic Pasta Cookbook by Giulian

Ingredients

• Salt
• 6 ounces green spinach fettuccine, dry weight
• 4 ounces boiled ham, sliced ⅛-inch thick and cut into ¼-inch wide strips
• 1 cup heavy cream
• 6 ounces fettuccine, dry weight
• ¼ cup yellow onion, finely chopped
• 12 ounces fresh mushrooms, brushed and ½-inch diced
• Freshly ground black pepper
• ½ cup Parmigiano-Reggiano, freshly grated
• 4 tablespoons butter