Ingredients Jump to Instructions ↓

  1. 4 ounces linguine

  2. 4 ounces spinach linguine

  3. 2 tablespoons butter or margarine

  4. 1/2 pound fully-cooked ham, cubed (about 1 1/2 cups)

  5. 1 cup sliced fresh mushrooms

  6. 1 (8-ounce) carton light cream

  7. 2 large egg yolks, well beaten

  8. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a 6-quart Dutch oven cook linguines according to package directions. Drain, return to Dutch oven. Add butter, ham, and mushrooms. In a small bowl combine whipping cream and egg yolks; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 1/4 cup of the grated Parmesan cheese. Cook over medium heat till thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with the remaining Parmesan cheese.


Send feedback