2 quarts water
6 chicken bouillon cubes
8 ounces pasta (any type)
10 ounces smoked ham
3 eggs
2 cups half ‘n half
dash of salt and pepper
3/4 cup grated cheddar cheese
4 tablespoons parmesan cheese, grated

heat water and bouillon cubes (crumbled). when boiling, add pasta. cook according to package directions. drain. cut ham into small strips. place a layer of pasta over bottom of a lightly greased pan. sprinkle with some ham. then continue layering pasta and ham. in a bowl, whisk eggs, half ‘n half, salt and pepper. pour mixture over layers of pasta and ham. top with grated cheese. bake at 350° for 35 minutes or until set and lightly brown on top.

2 cups heavy cream, divided
2 ounces butter
1 1/2 pounds fresh fettuccine
6 ounces freshly grated parmesan cheese
salt
pepper

combine 1 cup of the cream and butter in a saute pan. bring to a simmer, reduce by one fourth, and remove from heat.

drop the noodles into boiling salted water, return to a full boil, and drain. the noodles must be slightly undercooked because they will cook further in the cream.

put the drained noodles in the pan with the hot cream and butter. over low heat, toss the noodles with two forks until they are well coated with the cream.

add the remainder of the cream and the cheese and toss to mix well. (if the noodles seem dry at this point, add a little more cream.)

add salt and pepper to taste.

plate and serve immediately. offer additional grated cheese at the table.