6 oz. fettuccine
6 oz. spinach fettuccine
Boiling salted water
1/2 c. butter
1/4 lb. prosciutto, cut in thin strips
3/4 c. cooked peas
1 c. whipping cream
2 egg yolks, well beaten
1 c. Parmesan cheese

1. In large saucepan (or Dutch oven) cook fettuccine noodles as directed. Drain noodles and set aside.

2. Add butter and prosciutto. Saute for 3 minutes. Add peas.

3. In small bowl, beat egg yolks and cream with a whisk until foamy. Add to pan. Stir in Parmesan cheese (1/2 cup) - stir gently over medium high heat until mixture thickens. Add fettuccine - toss to coat noodles.

4. Serve in warmed bowl, sprinkle with remaining cheese.