Straw and Hay Pasta

 

8
ounces fresh or dried fettuccine
8
ounces fresh or dried spinach fettuccine
1
tablespoon butter
1 1/2
cups sliced fresh mushrooms (about 4 ounces)
4
ounces fully cooked smoked ham, cut into 1 x 1/4-inch strips
2
tablespoons chopped fresh parsley
2
tablespoons chopped onion
1/4
cup brandy or chicken broth
1
cup whipping cream
1/4
teaspoon salt
1/4
teaspoon pepper
4
quarts water
1/2
cup freshly grated Parmesan cheese
Freshly ground petter

 

Melt butter in 10-inch skillet over medium-high heat.  Cook mushrooms, ham, parsley and onion in butter, stirring occasionally, until mushrooms are tender.  Stir in brandy.  Cook uncovered until liquid is evaporated.  Stir in whipping cream, salt and pepper.  Heat to boiling; reduce heat.  Simmer uncovered about 15 minutes, stirring frequently, until thickened. 

 

Heat water to boiling in 6 to 8 quart saucepan; add fettuccine.  Boil uncovered, stirring occasionally, until al dente.  Drain fettuccine.  Do not rinse.  Mix fettuccine and sauce.  Sprinkle with cheese.  Serve with pepper. 

 

Serves 4.