Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Fresh mushrooms; sliced |
| ½ cup | Onion; diced |
| 1 cup | Ham; diced |
| 2 \N | Cloves garlic; minced |
| ¼ cup | White wine |
| ½ teaspoon | Oregano |
| 1 pounds | Fettuccine |
| 5 \N | Eggs |
| 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.