Yellow and Green Fettuccine with Mushrooms, Ham and Cream from The Classic Pasta Cookbook by Giulian
Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. Put the butter in a 12-inch skillet and place over medium low heat. Add the onions and Sauté until they turn...
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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
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