4 hard-boiled eggs
3 tbsp. butter
3/4 lb. fettuccine
4 tsp. Dijon mustard

Peel eggs and cut into chunks. Chop ham into approximately 1/2 inch pieces. Cut butter into chunks. Cook fettuccine in boiling, salted water until done. Warm cream, mustard, salt and pepper over low heat. Drain pasta and return to the hot pot. Add cream mixture, butter, parsley, chives, ham, and eggs and toss until coated.