5 tbsp. unsalted butter
6 shallots (4 oz.) minced
1/2 lb. sliced mushrooms
1 1/4 c. whipping cream
1 (10 oz.) pkg. frozen tiny peas, thawed
4 oz. boiled ham, chopped
1 c. freshly grated Parmesan cheese
1 lb. fettuccine, cooked al dente, drained
Salt, freshly ground black pepper
Additional freshly grated Parmesan

Heat butter in heavy large non-aluminum skillet. Add shallots and cook until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil 2 minutes. Stir in peas and cook 30 seconds. Reduce heat to low; blend in ham, fettuccine and cheese and toss until heated, well-combined, and sauce clings to pasta. Season to taste with salt and generous amount of pepper. Turn onto heated platter to serve. Serves 8.