lb. pasta (1/2 green and 1/2 white fettuccine)
1 tbsp. olive oil
1/2 lb. Italian sausage (out of casing) or 1/4 lb. prosciutto
8 oz. fresh mushrooms, sliced
2 - 3 cloves garlic, minced
4 tbsp. butter
2 c. cream
Salt, pepper and nutmeg
1/2 c. Parmigiana

Saute sausage and oil in large pan until cooked. Remove and drain. Add and saute garlic, then add mushrooms. Saute until cooked. Add cream, salt, pepper and nutmeg to taste. Bring to boil and let cream thicken slightly. Add cheese and let melt. Add sausage. Cook pasta and drain. Add sauce to pasta.