Ingredients

• 1 (8 ounce) package regular egg fettuccine
• 1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
• 1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
• 1 cup sliced mushroom, of your choice (optional)
• 1 cup frozen green pea (optional)
• 1/2 cup sweet butter
• 1 1/2 cups heavy cream
• 1 1/4 cups grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Cook pasta separately.

2. If using peas, cook them with either pasta during the last few minutes.

3. Drain and set aside.

4. In large, heavy skillet, melt butter over medium heat.

5. Stir in ham (or Canadian bacon) and mushrooms (if using).

6. Cook until mushrooms are tender.

7. Season with salt and pepper.

8. Add cream.

9. Cook, stirring constantaly until mixture thickens.

10. Toss both pastas (and peas, if using) together in a large bowl.

11. Divide pasta among 6 deep pasta or soup bowls.

12. Divide sauce and spoon over each portion.

13. Top each with a generous amount of Parmesan cheese and serve.