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Serves 4

4 ounces linguine
4 ounces spinach linguine
2 tablespoons butter or margarine
1/2 pound fully-cooked ham, cubed (about 1½ cups)
1 cup sliced fresh mushrooms
1 8-ounce carton light cream
2 egg yolks, well beaten
1/2 cup grated Parmesan cheese

Cooking Directions

In a 6-quart Dutch oven cook linguines according to package directions.

Drain, return to Dutch oven.

Add butter, ham, and mushrooms.

In a small bowl combine whipping cream and egg yolks; beat well.

Slowly stir the egg mixture into the linguine, mixing well.

Add 1/4 cup of the grated Parmesan cheese.

Cook over medium heat till thickened, stirring gently. Spoon onto individual serving plates.

Sprinkle with the remaining Parmesan cheese.

Serving Suggestions
Simple and pretty, serve this pasta with some crusty bread and salad with vinaigrette.

Nutrition Facts
Calories 543 calories; Protein 28 grams; Fat 27 grams; Sodium 1068 milligrams; Cholesterol 199 milligrams; Saturated Fat 15 grams; Carbohydrates 46 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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