1 lb. fresh pasta (egg, herb, spinach)
1 stick butter
1/4 c. heavy cream
6 thin slices prosciutto ham
1/2 lb. mushrooms
1 c. Parmesan cheese

Boil water in large pot and put serving platter dish on top. In serving dish, put butter and heavy cream and let melt. Put in 1/2 cup Parmesan cheese and mix. Slice ham and mushrooms and saute in a little butter. Cook pasta for 2 minutes; drain and add to sauce with ham and mushrooms. Add remaining cheese. Serves 3 to 4.