Directions

1. In a 6-quart Dutch oven cook linguines according to package directions. Drain, return to Dutch oven. Add butter, ham, and mushrooms.
2. In a small bowl combine whipping cream and egg yolks; beat well. Slowly stir the egg mixture into the linguine, mixing well. Add 1/4 cup of the grated Parmesan cheese. Cook over medium heat till thickened, stirring gently. Spoon onto individual serving plates. Sprinkle with the remaining Parmesan cheese.