Shelly's Recipe

FETTUCCINI ROMANO ALDANA

Category: Pasta - Meat

1/2 lb mushrooms, sliced
2/3 cup chopped scallions
3/4 cup butter, divided
2 1/2 cups heavy cream, divided
6 oz fettuccini, cooked, drained
6 oz spinach fettuccini, cooked, drained
1 1/2 cups (4 1/2 oz) grated Romano cheese, divided
1/4 tsp ground nutmeg
1/3 lb Proscuitto ham slices, julienne cut
White pepper

Saute mushrooms and scallions in 1/4 cup butter. Set aside. Heat 1/2 cup butter in large skillet over high heat until lightly browned. Add 1 cup heavy cream; boil until slightly thickened, about 5 minutes. Reduce heat to medium; add pasta, 1 cup cream, 1 cup cheese and nutmeg. Toss lightly. Combine remaining cream and cheese with mushroom mixture and Proscuitto. Pour over pasta; toss lightly. Season to taste.