2 oz. linguine
2 oz. spinach linguine or egg noodles
1 tbsp. butter
1/2 lb. fully cooked ham, cubed
1 c. sliced fresh mushrooms
1 can (10 oz.) evaporated skim milk
1 egg yolk, well beaten
1/2 c. grated Parmesan cheese

In a large saucepan, cook linguine until al dente; drain, return to saucepan. Add butter, ham and mushrooms.

In a small bowl, combine milk and egg yolk; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 2 tablespoons of the Parmesan cheese. Cook over medium heat until thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with remaining Parmesan cheese. Makes 4 servings, 361 calories per serving.