10 minutes to prepare and cook, serves four people.

◦ 750 gr or one lb and a half of fresh fettuccini
◦ 500 gr or a pound of cooked ham, sliced en julienne
◦ 1 handful fresh mushrooms, sliced
◦ 1 tablespoon Bisto in powder form
◦ 4 tablespoons parmeggiano cheese, grated
◦ 4 tablespoons Romano cheese, grated
◦ 1 teaspoon salt, placed into a pot filled with boiling water
◦ 2 tablespoons salted butter placed in a skillet
◦ 8 tablespoons cream

Place fettuccini in the boiling water and cook for 7 minutes (or until al dente) Place ham, Bisto and mushrooms into skillet on medium-low heat until the mushrooms soften. Add cream and stir. Remove fettuccini from the heat, drain, cover with the skillet contents and top with two cheeses.
 
Pair with: Phoenix Gold Lager, Blue Buck Ale, Slipstream Cream Ale

Recipe by Louis Richer