1 tsp. butter
1/4 pound shallots, minced
1/2 pound mushrooms, sliced
1 Tbsp. butter
3 Tbsp. flour
2 cups milk, heated to simmering
1/8 tsp. salt
1 (10 ounce) package frozen tiny peas, thawed
1/4 pound extra lean ham, chopped
1 cup freshly grated parmesan cheese, divided
1 pound fettuccine, cooked al dente and drained
Pepper
In a large saucepan, melt the 1 teaspoon butter. Add the shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Remove vegetables from saucepan and set aside.
In the same saucepan, melt the 1 tablespoon butter over low heat. Add flour and cook for 2 minutes, stirring constantly. Do not brown. Remove from heat and add the milk slowly, stirring with a wire whisk. Add salt and cook slowly over low heat for 15 to 20 minutes, stirring occasionally. Add the peas and cook 30 seconds longer
Blend together the sauce, shallot-mushroom mixture, ham, fettuccine and 3/4 cup cheese, and toss until the sauce clings to the pasta. Season to taste with pepper. Sprinkle each serving with 1 1/2 teaspoon cheese.
1/4 pound shallots, minced
1/2 pound mushrooms, sliced
1 Tbsp. butter
3 Tbsp. flour
2 cups milk, heated to simmering
1/8 tsp. salt
1 (10 ounce) package frozen tiny peas, thawed
1/4 pound extra lean ham, chopped
1 cup freshly grated parmesan cheese, divided
1 pound fettuccine, cooked al dente and drained
Pepper
In a large saucepan, melt the 1 teaspoon butter. Add the shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Remove vegetables from saucepan and set aside.
In the same saucepan, melt the 1 tablespoon butter over low heat. Add flour and cook for 2 minutes, stirring constantly. Do not brown. Remove from heat and add the milk slowly, stirring with a wire whisk. Add salt and cook slowly over low heat for 15 to 20 minutes, stirring occasionally. Add the peas and cook 30 seconds longer
Blend together the sauce, shallot-mushroom mixture, ham, fettuccine and 3/4 cup cheese, and toss until the sauce clings to the pasta. Season to taste with pepper. Sprinkle each serving with 1 1/2 teaspoon cheese.
