Paglia E Fieno

• 6 tablespoons butter
• 12 ounces mushrooms, trimmed and cut into 1/4-inch dice
• 1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed)
• 1 cup heavy cream
• 1/2 cup slivered cooked ham
• salt
• fresh coarse ground black pepper
• 6 ounces fresh spinach fettuccine
• 6 ounces fresh fettuccine
• grated parmesan cheese

1. Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
2. Add in the peas; cover and cook on low heat 2 minutes.
3. Add in 1/2 cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
4. Add in ham; season with salt and pepper; take skillet off heat.
5. Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
6. Heat remaining 1/2 cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
7. Add the drained fettuccine; cook, stirring, until cream begins to thicken.
8. Add half the mushroom mixture and a sprinkle of grated cheese; toss.
9. Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.

butter, mushrooms, fresh peas, heavy cream, salt, ground black pepper, fresh spinach fettuccine, fresh fettuccine, parmesan cheese

Taken from www.food.com/recipe/paglia-e-fieno-229976 (may not work)