1 c. (1/2 pt.) heavy cream
2 egg yolks
2 c. cooked peas
1 c. coarsely chopped prosciutto (about 4 oz.)
1/2 c. grated Parmesan cheese
Salt and freshly ground pepper
8 oz. each green and white fettuccine

In a large bowl, mix the cream, egg yolks, peas, prosciutto and cheese. Cook the fettuccine in boiling salted water until al dente. Drain. Add to bowl. Toss until well coated and season to taste with salt and pepper. Serve at once. Serves 4 to 6.