Yield: 4 servings
|4 ounces||White linguini|
|4 ounces||Green linguini|
|½ cup||Butter; or margarine|
|1½ cup||Cooked ham; cut in thin strips|
|¾ cup||Peas; cooked|
|1 \N||Jar sliced mushrooms; drained, 2 1/2-oz jar|
|2 \N||Egg yolks; well beaten|
|1 cup||Heavy cream|
|1 cup||Fresh Parmesan cheese; grated|
In a 6-quart heavy saucepan or dutch oven, cook linguini according to package directions until just tender. Drain well. Return linguini to pot. Add butter, ham, pease, and mushrooms. Set aside.
In a small bowl, beat egg yolks and cream with a fork or whisk until foamy. Slowly add cream mixture to linguini. Mix well. Stir in ½ cup Parmesan cheese. Stir gently over medium high heat, until mixture is thickened. Sprinkle with remaining Parmesan cheese. Serve hot or cold.
Could substitute thin noodles for the linguini.
From. "Rare Collection," Junior League of Galveston County.