Rigatoni With Ham And Peas

• 1 1/2 lb. rigatoni
• 8 Tbsp. butter or margarine
• 4 to 6 egg yolks
• 1/2 c. cream or half and half
• white pepper
• 1 c. grated Parmesan cheese
• 1 lb. ham, cubed
• 1/2 c. frozen peas
• salt

1. It is essential that the sauce be made at the last moment.
2. It is best to start making the sauce when rigatoni goes into colander to drain.
3. Cook and drain rigatoni a shade more al dente than normal.
4. In a frying pan big enough to hold the sauce, melt butter over low to medium heat.
5. Add ham and salt and pepper to taste. Saute ham until warmed through.
6. Add cream and egg yolks, stirring constantly so cream and yolks do not separate.
7. Add Parmesan cheese and peas.
8. Mix together well.
9. Cook gently, stirring all the time until mixture becomes tepid.
10. Add sauce to rigatoni in large bowl. Mix well; serve with Parmesan cheese.

rigatoni, butter, egg yolks, cream, white pepper, parmesan cheese, ham, frozen peas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438001 (may not work)