Fettuccine with Cream Sauce and Mushrooms from The Robert Carrier Cookbook by Robert Carrier
Sauté finely chopped onion in 2 tablespoons butter until transparent; add sliced mushrooms and diced ham, and continue to cook until mushrooms are tender, stirring from time to time. Combine...
Ingredients
- 1 pound fettuccine (egg noodles)
- salt and freshly ground black pepper
- ¼ pound ham, diced
- ¼ pound mushrooms, sliced
- ½ Spanish onion, finely chopped
- butter
- 2 egg yolks
- ¼ pint double cream
- freshly grated parmesan
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