Ham Steak Linguine with Cream Sauce Recipe
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2 1/2 cups finely chopped leftover Cook'sÂ® 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)
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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