Adapted from The Silver Spoon cookbook

10 ounces homemade or dry fettuccine
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, thinly sliced
1 1/2 cups fresh shelled or frozen peas
1/2 cup heavy cream
1 cooked, cured ham slice, diced
2/3 cup freshly grated Parmesan cheese
salt to taste

Heat butter and oil in a pan, add the onion, and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the peas and cook, stirring occasionally, for 20 minutes, then stir in the cream. Cook for 5 minutes, then add the ham. Salt to taste. Cook the fettuccine in a large pot of salted, boiling water until al dente, then drain, put back in the pasta pot, toss in the cream sauce, then toss in the Parmesan cheese. Put on to a serving plate and sprinkle with hot sauce.