Total Time
Prep 0 mins
Cook 0 mins

This is one of the recipes I adopted from the Recipezaar account. I chose it because a local restaurant makes a similar dish that I absolutely love. Susie in Texas was kind enough to test out the recipe and I have incorporated her suggestion of reversing a couple of steps. The directions now read according to her suggestions. I hope you enjoy it!

Ingredients Nutrition

Directions

  1. Melt butter in heavy large skillet over medium head.
  2. Add shallots and saute until soft.
  3. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned.
  4. Stir in peas and cook about 30 seconds.
  5. Add cream and boil two minutes.
  6. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta.
  7. Season to taste.
  8. Serve immediately.
Most Helpful

THis is a wonderful recipe....one of my boyfriends favorates...glad you posted this recipe so Ican make it at home for him...thanks

CIndytc April 21, 2005

I highly recommend this recipe for taste and ease of preparation. I had it ready and on the table in about 30 minutes. I did add more than 4 ounces of ham. I had some frozen ham slices which were leftover from another recipe that I chopped into bite size pieces. I used 2 cups of ham all total. Also, I would recommend reversing steps 4 and 5. I added my peas in before the cream because they were still partially frozen and I didn't want the moisture from the peas to thin out the cream. The cream & parmesan made a nice, slightly thick, sauce which was ample for the fettuccini. Very tasty and satisfying meal which my family loved. I will definitely be making this again.

Susie in Texas February 26, 2005

Love the taste of this recipe. I did tweak it a bit though, added some green pepper, a lot more onion, good shake of Mrs. Dash and used whole milk instead of cream and I was out of Parmesan so used grated Mozzarella but it turned out great anyhow. Will make this one again.

SooZee November 07, 2004