Once upon a time there was a glorious pasta dish at The Cheesecake Factory. Ryan and I would order it every time we went. We would order a large salad and Straw & Hay. It was a love at first taste and we could not order anything else. Such was our heart's devotion. Then the evil, wicked menu planner abruptly took it off the menu. Nooooo. "Can't you still make it?" "How did this happen?" We begged and pleaded for it , but alas, our villain made it impossible for us to order it. We were broken-hearted.
This story does have a happy ending, however, due to my diligence. I finally was able to get the recipe. Once it is off the menu, they are more inclined to release it. So the beloved pasta dish is once again available to us. Unfortunately, now I have to labor to make it but sometimes true love works that way.
8 ounce package regular egg fettuccine
8 ounces package spinach fettuccine
1 cup thinly sliced julienne ham or Canadian bacon
1 cup sliced mushrooms
1 cup frozen peas
1 cube butter
1 1/2 cups heavy cream
1 1/4 cups grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
Cook pasta separately. Cook peas with the pasta in the last few minutes. Drain and set aside.
In a large, heavy skillet, melt butter over medium heat. Stir in ham and mushrooms and cook until tender. Season with salt and pepper. Add cream and stir constantly until mixture thickens. Add 1 cup Parmesan cheese and stir until melted and smooth. Pour over pasta, stir until well combined. Top with remaining cheese. Serve immediately.