Updated: 5/18//2007

TV Morning Show 5/18/07

Fettuccine Frontenac

1 tablespoon butter

1 teaspoon olive oil

½ cup chopped onion

1 cup sliced mushrooms

1 cup lean, julienned ham

1 clove garlic, minced

1½ cups heavy cream

¼ cup grated parmesan

2 tablespoons fresh chopped parsley

salt and pepper to taste

1 cup shredded Swiss cheese, for garnish

1 pound cooked fettuccine

In a four-quart saucepan on medium heat, cook the first six ingredients together until onion begins to wilt. At the next four ingredients and cook for two to three minutes longer. Serve over fettuccine in a large pasta bowl, garnishing with the Swiss cheese.