1 stick unsalted butter
1 c. heavy cream
1 c. half and half
1/2 c. freshly grated Parmesan (1/4 c. more for garnish)
1/2 c. freshly grated Romano
3 oz. prosciutto or ham (chopped)
1 lb. green fettucini (cooked)
Garnish: freshly grated nutmeg

In a medium gratin dish or oven-proof casserole pan, melt the butter with the cream and half and half over medium heat. Stir in the Parmesan and Romano cheeses; mix in prosciutto or ham.

Pour in the drained hot pasta and mix thoroughly so that all the pieces are coated. Grate a little fresh nutmeg on top. Sprinkle with more Parmesan. Place pan 3 inches from a preheated broiler until cheese is lightly browned. Serves 4 to 6.