River Country Pasta

Directions

1. 1
   Cook fettuccine according to the package directions; drain.
2. 2
   Set aside and keep warm.
3. 3
   Slice mushrooms, discarding the tough stems.
4. 4
   Saute mushrooms and ham in butter in a Dutch oven over medium-high heat, stirring constantly, 7 to 8 minutes or until tender.
5. 5
   Set aside.
6. 6
   Combine whipping cream and sherry in a large skillet; bring to a boil.
7. 7
   Reduce heat to medium, and cook until reduced by half (about 30 minutes).
8. 8
   Add to the the mushroom mixture, and stir in the green onions, pecans, and parsley.
9. 9
   Add the reserved fettucine, and toss well.