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Hay and Straw
6 oz Fettucine
6 oz Spinach fettucine
Boiling salted water
1/2 c Butter
1/4 lb Proscuitto; cut in thin strips
3/4 c Cooked peas
1 c Whipping cream
2 Egg yolks; well beaten
1 c Parmesan cheese
In large saucepan (or Dutch oven) cook fettucine noodles as directed. Drain noodles and set aside.
Add butter and proscuitto. Saute for 3 minutes. Add peas.
In small bowl, beat egg yolks and cream with a whisk until foamy. Add to pan. Stir in Parmesan cheese (1/2 cup) - stir gently over medium high heat until mixture thickens. Add fettucine - toss to coat noodles.
Serve in warmed bowl, sprinkle with remaining cheese.
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