Fettuccine with Cream Sauce and Mushrooms

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound fettuccine (egg noodles)
    • ½ Spanish onion, finely chopped
    • butter


    Sauté finely chopped onion in 2 tablespoons butter until transparent; add sliced mushrooms and diced ham, and continue to cook until mushrooms are tender, stirring from time to time. Combine double cream, egg yolks, ¼