Galt House Kentucky Carbonara

(per serving)

4-oz cooked linguine

1 tablespoon butter or margarine

2-1/2 oz Kentucky country ham, julienned

1/3 cup zuchhini, julienned

1/3 cup yellow squash, julienned

1/3 cup carrot, julienned (can buy this way)

¾ cup heavy (whipping) cream (see note)

2 to 3 tablespoons grated Parmesan cheese

In a large pot, cook enough linquine for each person in boiling salted water.

As linguine cooks, melt butter in a pot/skillet big enough, over high heat. Add the ham, zuchhini, squash, and carrots; saute until the vegetables softon, five minutes or so and the ham browns slightly. Add the cream and cook, reducing the cream by half. Add cooked linguine to the pan and stir to coat noodles. Sprinkle with cheese and serve.

Now for the Bad News... if you didn't already realize:

1000 calories, 83 grams of fat, 26 grams of protein, 39 grams carbs, 4 grams fiber, 1160 mg sodium. If this won't clog your arteries, I don't know what will... which is probably why this is S00000000 good!!

Notes, for three of us, I used one small zuchhini, 1-1/2 small squash. For the ham, I used a 6-oz package of Canadian Bacon. I only used one pint of heavy cream, which seemed to be plenty.

Also, dashed in some red-pepper flakes.

Served with crusty bread. AND RED!!!

Wednesday, 1 September 04, The Courier-Journal,

Chef Brian Riddle