Paglia E Fieno - cooking recipe

Ingredients

6 tablespoons butter
12 ounces mushrooms, trimmed and cut into 1/4-inch dice
1/2 cup tiny fresh peas (thawed) or 1/2 cup frozen peas (thawed)
1 cup heavy cream
1/2 cup slivered cooked ham
salt
fresh coarse ground black pepper
6 ounces fresh spinach fettuccine
6 ounces fresh fettuccine
grated parmesan cheese

Preparation

Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
Add in the peas; cover and cook on low heat 2 minutes.
Add in 1/2 cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
Add in ham; season with salt and pepper; take skillet off heat.
Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
Heat remaining 1/2 cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
Add the drained fettuccine; cook, stirring, until cream begins to thicken.
Add half the mushroom mixture and a sprinkle of grated cheese; toss.
Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.