Ingredients:
1 lb dried fettucine
7 slices of turkey ham, diced
1 tbsp unsalted butter
1 tbsp olive oil
1 shallot, minced
1 cup heavy cream *recipe follows*
1 cup finely grated Parmigiano-Reggiano (Parmesan-Romano)
1/2 tsp salt
1/4 tsp ground black pepper
A pinch of fresh parsley, for garnish (optional)

For Heavy Cream:
1 cup of whole milk
1/2 cup (1 stick) of unsalted butter

Directions:
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. Set aside.
Melt the butter and olive oil in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add in turkey ham and heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining parmesan and garnish with parsley, if desired. Serve immediately.

Heavy Cream:
Mix milk and butter together and heat it over low heat until butter is melted into milk. Do not boil.
Pour into blender jar and blend it in high speed for 3 minutes. Refrigerate for 24 hours or longer. Ready to use.

Source: www.foodnetwork.com