• 1 lb Fettuccine
• 4 Tbsp (1/2 stick) butter
• 1/4 cup finely chopped yellow onion
• 4 oz ham cut into thin strips from a 1/4 inch thick slice
• 3/4 lb fresh white mushrooms, cleaned and cut into 1/2 in dice
• salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup parmesan

1. Pour 4 quarts of water into a large pot and place over high heat.
2. Melt butter in a large skillet over a medium-low heat. Add the onion and cook until it has softened and turned a rich golden color. Add the ham and continue cooking, stirring, until it is lightly colored: 1 - 2 minutes.
3. Raise the heat to medium-high and add the mushrooms. Season lightly with salt and pepper and cook, stirring occasionally, until all the water the mushrooms give off has evaporated. Continue cooking for 4 - 5 minutes longer.
4. Pour in the cream and cook, stirring frequently, until it has reduced by half. Remove the skillet from the heat and set aside.
5. When the water for the pasta is boiling, and the sauce is off the heat, add salt and the pasta, stirring well.
6. When the pasta is cooked al dente, drain and toss with the sauce in the skillet, adding the parmesan. Taste for salt and serve at once.

(Bob)