2 oz. white linguine (2 1/2 c.)
4 oz. green linguine (2 1/2 c.)
Boiling salted water
1/2 c. butter
8 oz. cooked ham, cut in thin strips
3/4 c. cooked peas
2 1/2 oz. jar sliced mushrooms, drained
2 egg yolks, well beaten
1 c. freshly grated Parmesan cheese

In a 6 quart heavy pot or dutch oven, cook white and green linguine in boiling salted water until just tender. Drain and return linguine to pot. Add butter, ham, peas, and mushrooms. In small bowl, add cream mixture to linguine, mixing well. Stir in 1/2 cup Parmesan cheese. Stir gently over medium-high heat, until mixture is thickened. Serve on individual plates. Sprinkle with remaining Parmesan cheese. Makes 3 servings.