10 oz. mushrooms, sliced
7 tbsp. butter
2 c. fresh or frozen peas
4 oz. prosciutto, cut in julienne strips
3/4 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1 lb. fresh fettuccine
6 tbsp. grated Parmesan cheese
3 tbsp. heavy cream

Saute the mushrooms in 5 tablespoons butter until they start to give up liquid; raise the heat and cook for 5 minutes. Cook the peas very briefly in boiling water. Drain and add to mushrooms. Add the prosciutto and cook 5 minutes. Turn off the heat and season with salt and pepper.

Melt the remaining butter and place it in a bowl for the pasta. Cook and drain the fettuccine and add to the bowl. Toss with the butter, then add cheese and toss again. Add the vegetables and the cream and toss again. This dish should not be dry--add more cream, if needed. Serve immediately. Serves 6.