Easy Fettucine Alfredo

Another favorite at my house growing-up, this super easy fettucine alfredo recipe is quick and delicious. I wrote the recipe in the classic-fashion from my Mom's cookbook (which, I may add, had it listed in my Dad's handwriting as "Fettucine-BarbFredo" after them, which was just too cute not to mention here); however, you can add different veggies and cheeses or make it with different kinds of meat to suit your own tastes-- it's very versatile, and can easily be doubled for a big crowd or when you want to ensure that there's plenty of leftovers.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 12  ounces fettuccine (regular or whole grain noodles)
• 1⁄2 cup  softened butter
• 1⁄2 cup  grated parmesan cheese (or a parmesan-romano mixture)
• 1⁄2 cup heavy whipping cream
• 2  tablespoons butter or 2  tablespoons  nonstick cooking spray
• 1⁄2 lb cooked ham (we've always used the lunchmeat kind, but the absolute orignal recipe says to use prosciutto)
• 1 (8 ounce) jar mushrooms
•  to taste  salt and pepper

Directions

1. Cook the noodles according to package directions.
2. While the noodles cook, combine the softened (NOT melted) butter, parmesan and/or romano cheese, and heavy whipping cream (I've always had the best luck putting them all in a free-standing mixer and leaving it running on a low/stir setting while I do everything else.).
3. Cube the ham. In a medium skillet, melt 2 tablespoons butter or spray with nonstick cooking spray; then, add the ham, allowing it to cook for about 5 minute on a low/medium heat setting.
4. Add the mushrooms to the skillet with the ham, and salt and pepper to taste, allowing them to cook together for about 2 minute longer.
5. When everything is finished, drain the noodles, and put them back in the pot (removed from heat); then, add the sauce, ham, and mushrooms.
6. Serve immediately, and enjoy!