8 oz. spaghetti
1 (7 1/2 oz.) can pink salmon
1 tbsp. butter
4 oz. mushrooms, fresh or frozen
1 sm. onion, finely chopped
1 clove garlic, minced
1/2 c. half & half
2 eggs
1/2 c. grated Romano cheese, divided
1/8 tsp. pepper
2 tbsp. dry white wine
1 tbsp. finely chopped parsley

Cook spaghetti. Drain salmon; break into large chunks and set aside. In large pan melt butter over medium heat. Add the mushrooms, onion and garlic. Cook, stirring until the vegetables are tender, about 3 minutes.

In small saucepan heat half & half to simmering. In small bowl beat eggs and pepper. Drain spaghetti. Place in heated serving bowl. Immediately add egg mixture, tossing until eggs coat pasta and thicken. Add half & half, 1/4 cup of the cheese and wine. Serves 4.