Fettuccine Alla Parma

• 1 (12 ounce) package egg fettuccine, uncooked
• 6 tablespoons butter, divided
• 4 cups fresh mushrooms, thinly sliced
• 1/4 lb ham or 1/4 lb prosciutto, thinly sliced and chopped
• 2 teaspoons fresh garlic, finely chopped
• 1 cup frozen peas, thawed
• salt, to taste
• fresh ground black pepper, to taste
• parmesan cheese, grated, to taste

1. Cook pasta according to package directions.
2. Meanwhile, in large skillet over medium heat, melt 4 T butter; add mushrooms, ham and garlic.
3. Cook, stirring frequently, 5 minutes or until mushrooms are tender.
4. Add peas; heat through.
5. Add remaining butter; stir until melted.
6. Toss hot pasta thoroughly with mushroom mixture; season to taste with salt pepper and cheese.

egg fettuccine, butter, fresh mushrooms, ham, fresh garlic, frozen peas, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-alla-parma-313714 (may not work)