Pasta fogolore from washington

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.

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