Yield: 4 Servings
|2 cups||Fresh mushrooms; sliced|
|½ cup||Onion; diced|
|1 cup||Ham; diced|
|2 \N||Cloves garlic; minced|
|¼ cup||White wine|
|½ teaspoon||Black pepper|
|⅓ cup||Parmesan cheese|
|2 tablespoons||Parsley; chopped|
|1 \N||Tomato; diced|
|¼ cup||Olive oil|
Saute onion, mushrooms, ham and garlic in olive oil and white wine. In a large bowl combine oregano, eggs, pepper and Parmesan cheese. Mix Place fettuccine into boiling salted water to cover and cook to desired doneness.
This should not require more than 8 or 9 minutes for al dente.
Add sauteed vegetables and meat together with the pasta and mix well. Add tomatoes and parsley as garnishes. Serve hot.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted by Brenda Adams <adamsfmle@...> Recipe by: Landfall, Port Townsend, Wash.