Everyone in my entire family loves this dish!

Ingredients

* 4 Tbs. butter
* 1 10-oz. pkg. mushrooms, thinly sliced
* 1 C. frozen peas, partially thawed
* salt
* pepper
* 4 oz. Italian prosciutto, in one slice about 1/4-inch * thick, cut into thin strips
* 1 lb. fettuccine
* 1/2 C. heavy cream
* 1/2 C. grated parmesan cheese

Directions

In a large skillet, melt butter over medium heat. Add mushrooms and cook until mushrooms juices evaporate and the mushrooms begin to brown, about 10 minutes. Stir in the peas. Sprinkle with salt and pepper and cook 2 minutes. Stir in the prosciutto and turn off the heat. Cover to keep warm.

Bring 4 qts. water to a boil. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until pasta is al dente. Drain the pasta and transfer it to the skillet with the vegetables and prosciutto. Turn heat to high. Add cream and cheese and toss. Serve.

Serves 4-6.

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