Fettucini Phyllmouse

 

1/4 lb. ham in one slice (get at deli counter)

one small onion or shallots

1/4 cup or so frozen peas

mushrooms (optional)

1 lb. pasta, fettucini or linguini

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For the sauce:

2 tablespoons or more butter

Heavy cream, 1/4 to ½ cup, or as much as you want for liquidity

6 tablespoons grated parmesan cheese

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Melt butter on top of a double boiler or carefully, on low heat, in a saucepan. Add cream. Heat. After you add the cheese, keep an eye or it and stir and keep flame low, or it will get lumpy.

 Melt 1 TB butter with some olive oil in a frying pan. Sauté first the onion, then the ham, until slightly brown. Add the peas, which should have been microwaved for two minutes or otherwise slightly defrosted.

 Cook the pasta in rapidly boiling water, with 1 TB salt and a little olive oil. (This is standard for cooking pasta.) Follow package directions for time, but most cooking time is around 10 minutes.

 When you drain the pasta, it's a good idea to save a little of the cooking water, because you can use it to make the pasta slide around more satisfyingly if it's dry.