 | | Directions | - Cook pastas together in same large saucepan according to package directions. Drain; return to saucepan. Stir in ham, mushrooms and butter.
- Beat egg yolks and half-and-half in small bowl with wire whisk until well blended. Gradually add to pasta; toss to coat. Stir in cheese. Cook over medium heat 5 minutes, or until heated through, stirring gently.
- Divide evenly among 4 serving plates; sprinkle with parsley, if desired.
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| Ingredients | | - |  | 2 1/2 cups finely chopped leftover Cook's® Bone-in Ham or Ham Steak |
| - | | 4 ounces dry linguine, uncooked |
| - | | 4 ounces dry spinach linguine, uncooked |
| - | | 1 cup (6 ounces) sliced fresh mushrooms |
| - | | 1/4 cup (1/2 stick) butter |
| - | | 2 egg yolks |
| - | | 1 cup half-and-half |
| - | | 3/4 cup (3 ounces) grated Parmesan cheese |
| - | | 1/4 cup chopped fresh parsley (optional) |
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