4 hard cooked eggs
1/4 lb. baked ham, about 1 c. diced
3 tbsp. butter
3/4 lb. fettuccine
1 c. heavy cream
4 tsp. Dijon mustard
Salt
Pepper
3 tbsp. fresh parsley
2 tsp. chopped chives or scallion tops

Peel eggs and cut into chunks. Chop ham into approximately 1/2 dice. Cut butter into chunks. Cook fettuccine in boiling salted water until done. Warm cream, mustard, 1 teaspoon salt and 1/2 teaspoon pepper over low heat. Drain pasta and return to the hot pot. Add cream mixture, butter, parsley, chives, ham, and eggs and toss until coated. Taste for seasoning and add salt and pepper if needed.