(From the famous Trattoria Augustea in Rome)

Serves 4 to 8

1/4 lb. butter
1/2 c. grated parmigiano
1 c. heavy cream, lightly whipped
5 slices Canadian bacon, diced
3 tbsp. butter
1/2 lb. mushrooms, coarsely chopped
1 med. shallot, finely minced
1 lb. fettuccine

In a medium skillet melt 3 tablespoons butter over medium heat. Add the shallot and saute until transparent. Add the mushrooms, turn heat to high and cook until done. (Just a few minutes.) Add salt and pepper to taste. Set aside.

In a saucepan over very low flame melt the butter but don't let it brown. Turn off the heat, add the parmigiano and the lightly whipped cream and mix well. Add the Canadian bacon and the mushrooms. Mix and set aside. Do not reheat.

Bring 5 to 6 quarts of water to a boil. Add 2 tablespoons salt and when the water boils again, drop in the fettuccine all at once, stirring so they don't stick. Drain in a colander. Place half the sauce in the bottom of a serving bowl. Add the fettuccine. Add the other half of the sauce and toss well.

Note: Same as for Salsa Alfredo.