It even looks nice and springy with Easter egg colors. It calls for fettuccine but I substituted whole wheat angel hair as (1) I don't really care for fettuccine and (2) I forgot to buy pasta and it was what I had in the pantry. Also, I used only 1/2 a pound of pasta, because I like super saucy pasta. Morgan made fun of me because I commented on how deceptively rich this dish is- he reminded me it was because I had in effect doubled the cream and butter content by halving the pasta. Thank goodness for jazzercise and toddler chasing.
Fettuccine Ferrari (oh, you fancy Palo Altoans! Adapted from A Private Collection)
1 lb pasta noodles of your choice
1/2 cup butter
1 bunch green onions, chopped
2 cloves of garlic, minced
1 heaping cup of quartered cherry tomatoes (I used both red and yellow)
1 cup of ham, chopped
1 egg yolk
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper to taste
Cook the pasta in heavily salted water until it is al dente as described on the box.
Melt the butter in a medium skillet. Add the green onions and the garlic, cooking gently on medium low heat until the onions are tender.
Add the tomatoes and sauté for 2 minutes. Add the ham and heat through.
Best the egg yolk and then beat the cream into the egg until well-mixed. Slowly stir into the veggie and ham mixture with a whisk. Cook until it is just thickened and well blended. Add the cheese, and season to taste with the salt and pepper.
Add the sauce to the warm pasta, toss, sprinkle with more Parmesan and try to restrain yourself.
I served it with simple roasted asparagus, but a green salad with a simple vinaigrette would also be good. The Palo Alto Junior League says, "The cherry tomatoes give it extra appeal for a summer supper." I disagree wholeheartedly. Good cherry tomatoes are easily found year round, so they in fact give a bright taste, which would be so refreshing in the dead of winter. Also, then you wouldn't have to worry about your figure in a swimsuit after devouring copious amounts of this pasta.
One day I will begin to eat like a lady, in tiny bird like portions. That day is not today. Or tomorrow. Especially with these leftovers around. And the rest of that eternity ham.