Paglia E Fieno

Directions

1. 1
   Heat 3 tablespoons butter in a big skillet; add in the mushrooms; saute over medium heat until tender and edges begin to brown, about 5 minutes.
2. 2
   Add in the peas; cover and cook on low heat 2 minutes.
3. 3
   Add in 1/2 cup cream; heat to boiling; decreased heat to simmer, stirring, until slightly thickened.
4. 4
   Add in ham; season with salt and pepper; take skillet off heat.
5. 5
   Meanwhile, cook fettuccine in plenty of boiling salted water until al dente; drain.
6. 6
   Heat remaining 1/2 cup cream and 3 tablespoons butter in the pasta cooking pan to boiling.
7. 7
   Add the drained fettuccine; cook, stirring, until cream begins to thicken.
8. 8
   Add half the mushroom mixture and a sprinkle of grated cheese; toss.
9. 9
   Spoon into a serving dish; spoon remaining mushroom sauce on top; sprinkle with cheese and serve.