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

In large heavy pot, cook linguine in boiling salt water until just tender. Drain and return linguine to pot. Add butter, ham, peas and mushrooms. In small bowl, beat egg yolks and cream with a fork or until foamy. Slowly add cream mixture to linguine; mix well. Stir in half cup Parmesan cheese and stir gently over medium high heat until mixture is thickened. Sprinkle with remaining Parmesan cheese. 6 servings.