Category: Pasta

2 cup Fresh mushrooms, sliced

1/2 cup Onion, diced

1 cup Ham, diced

2 Cloves garlic, minced

1/4 cup White wine

1/2 tsp Oregano

1 lb Fettuccine

5 Eggs

1/2 tsp Black pepper

1/3 cup Parmesan cheese

2 tbsp Parsley, chopped

1 Tomato, diced

1/4 cup Olive oil

Saute onion, mushrooms, ham and garlic in olive oil and white wine. In a large bowl combine oregano, eggs, pepper and Parmesan cheese. Mix Place fettuccine into boiling salted water to cover and cook to desired doneness. This should not require more than 8 or 9 minutes for al dente.



Add sauteed vegetables and meat together with the pasta and mix well. Add tomatoes and parsley as garnishes. Serve hot.



Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1



Typed and MC_Busted by Brenda Adams <adamsfmle@sprintmail.com>



Recipe by: Landfall, Port Townsend, Wash.