Fettucine with Ham and Peas

Okay, this is a nice little cream sauce recipe that is simple to whip up and an enormously satisfying winter pasta. Set a pot of salted water to boil for your fettucine-I like the "al dente" brand called wild mushroom fettuccine that Mom and I picked up at Everman's,but I believe it is widely available in natural and upscale markets.

Start with some butter and olive oil in a cast iron skillet and throw in one half a large onion, chopped finely, then cook until translucent.

Add the mushroom of your choice-anything will do, but I think porcini's are especially nice. Cook them down and while you're at it, take out about a cup and a half of frozen peas and get those bad boys defrosted, however you can. Add a cup of heavy cream to the skillet at lowish heat so that it doesn't boil and throw the peas in. Add 1/4 lb of ham cut into strips and just talk to it real sweet like. (:

If you have some cheese lying around your fridge and you don't want to eat it because you can remember how long ago you bought it, but this is conflicting with the inner voice telling you that it doesn't really matter when you eat cheese because it's a freakin fungus anyway, and you can just cut off moldy bits, then throw in the cheese to the sauce mixture because it will be delicious. We have thrown in sharp cheddar cheese that was excellent, but anything will work. If you have no cheese, then that is utterly perfect, because the original recipe calls for no such addition!

Toss the pasta with your sauce, grind some fresh black pepper and some fresh nutmeg on top and serve immediately. A nice little bowl of freshly grated pecorino romano on the table is nice for topping it all off.

Yummy. But make sure you eat a nice salad with this, 'cause it ain't all that good for you! And as for the wine, we paired it with Scenario, a 2003 cabernet sauvingon that was simply lovely!