3 tbsp. butter
1 c. heavy cream
1 egg yolk, beaten
1 c. freshly grated Parmesan cheese
4 oz. sliced mushrooms, fresh
1/8 lb. Prosciutto ham
4 oz. green peas
12 oz. fettuccine noodles

In a saucepan over low heat, melt butter (don't let foam). Stir cream into butter and heat through. Add butter and cream mixture to beaten yolk a little at a time. Return to saucepan and reheat without bringing to a boil.

Blend in cheese slowly. Add mushrooms, ham and peas to cheese mixture. When cheese is well blended into cream mixture, pour over hot noodles. Garnish with fresh ground pepper. NOTE: The mushrooms may be sauteed in a small amount of butter before adding them to the cream and cheese mixture.