| 1 |
In a saucepan filled with boiling water, cook the fiddleheads for 5 to 7 minutes or until they are just barely tender. Once cooked, refresh them under cold running water and drain well; set aside. |
| 2 |
In a small bowl, beat the eggs until they are smooth and creamy. Stir in the cream, salt, pepper, and 2 tablespoons of the grated Parmesan cheese; set this mixture aside for later use. |
| 3 |
In a large skillet, melt the butter over low heat, allowing it to melt gently without browning. |
| 4 |
Add the chopped mushrooms, minced garlic, diced ham, and dried basil to the skillet, cooking for approximately 5 minutes or until the mushrooms become tender, stirring occasionally to ensure even cooking. |
| 5 |
Incorporate the fiddleheads and frozen peas into the skillet, simmering the mixture for an additional 3 minutes, allowing the flavors to meld together beautifully. |
| 6 |
Meanwhile, in a separate large pot filled with boiling salted water, cook the fettuccine according to package instructions until al dente. Drain the pasta well and add it directly to the fiddlehead mixture in the skillet. |
| 7 |
Remove the skillet from the heat and pour the prepared egg mixture over the pasta and fiddleheads, tossing everything together gently until the ingredients are well combined and the sauce clings to the pasta. |
| 8 |
Sprinkle the remaining Parmesan cheese generously over the top, finishing with a large grinding of freshly cracked pepper for added flavor. Serve immediately, ensuring to pass extra cheese at the table for those who desire it. |
| 9 |
Enjoy this wonderful dish that makes 4 satisfying servings, perfect for a family dinner or a casual gathering with friends. |
