Recipe - Pasta Fogolore From Washington

2 cup Fresh mushrooms; cut or sliced up
One half cup Onion; minced
1 cup Ham; minced
2 Cloves garlic; minced
One fourth cup White wine
One half teaspoon Oregano
1 pound Fettuccine
5 Eggs
One half teaspoon Black pepper
1/3 cup Parmesan cheese
2 tablespoon Parsley; chopped
1 Tomato; minced
One fourth cup Olive oil

Saute onion, mushrooms, ham and garlic in olive oil and white wine. In a
large bowl combine oregano, eggs, pepper and Parmesan cheese. Mix Place
fettuccine into boiling salted water to cover and cook to desired doneness.
This should not require more than 8 or 9 minutes for al dente.

Add sauteed vegetables and meat together with the pasta and mix well. Add
tomatoes and parsley as garnishes. Serve hot.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Landfall, Port Townsend, Wash.