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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This pasta and pork duo makes a flavorful dinner. Ingredients:
4 ounces linguine |
4 ounces spinach linguine |
2 tablespoons butter or 2 tablespoons margarine |
1/2 lb fully cooked ham, , cubed (, about 1-1/2 cups) |
1 cup sliced fresh mushrooms |
1 carton light cream (8 ounce) |
2 egg yolks, well beaten |
1/2 cup grated parmesan cheese |
Directions:
1. In a 6-quart Dutch oven, cook linguines according to package directions.
2. Drain, return to Dutch oven.
3. Add butter, ham, and mushrooms.
4. In a small bowl combine whipping cream and egg yolks; beat well.
5. Slowly stir the egg mixture into the linguine, mixing well.
6. Add 1/4 of the grated Parmesan cheese.
7. Cook over medium heat until thickened, stirring gently.
8. Spoon onto individual serving plates.
9. Sprinkle with the remaining Parmesan cheese.
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