Pasta fogolore from washington
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Fresh mushrooms; sliced |
| ½ | cup | Onion; diced |
| 1 | cup | Ham; diced |
| 2 | Cloves garlic; minced | |
| ¼ | cup | White wine |
| ½ | teaspoon | Oregano |
| 1 | pounds | Fettuccine |
| 5 | Eggs | |
| ½ | teaspoon | Black pepper |
| ⅓ | cup | Parmesan cheese |
| 2 | tablespoons | Parsley; chopped |
| 1 | Tomato; diced | |
| ¼ | cup | Olive oil |
Directions
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.