4 oz. linguini (may use narrow egg noodles)
4 oz. spinach linguini
1/2 c. butter
1/2 lb. fully cooked ham, cubed (about 1 1/2 c.)
1 c. sliced fresh mushrooms
1 (8 oz.) carton cream (1/2 & 1/2, coffee or whipping)
2 egg yolks, well beaten
1 c. grated Parmesan cheese, may vary with Mozzarella and/or Colby

In 6 quart Dutch oven, cook pasta according to package directions. Drain and return to Dutch oven with butter, ham and mushrooms. In small bowl, beat egg yolks and add cream. Beat well. Add cheese (after saving some to put on top), egg and cream mixture to Dutch oven. Cook over medium heat until thickened, stirring gently. Put in serving dish and garnish with cheese.