Instructions

Wash vegetables and drain. Peel carrots. Cut vegetables and ham.
Prepare Fontina cheese sauce as follows:
In heavy non-aluminum pot, melt 6 tablespoon of butter, add 6 tablespoons of all-
purpose flour and cook on moderate heat for two minutes, stirring constantly with
a wire whisk. Add 3 cups of homogenized milk and bring just barely to the boiling
point. Turn off the heat and add 6 ounces of shredded Fontiana cheese and
blend into the got milk. Adjust salt and pepper to taste.
Add the butter or margarine and put olive oil to a large heavy skillet over medium
heat and saute the vegetables and ham together until crisp tender. Stir
frequently. While the vegetables/ham medley is sautéing, cook fresh fettuccine
for 3 1/2 minutes in rapidly boiling water thoroughly.
To serve, blend the vegetables, ham and fettuccine thoroughly, add the hot
Fontina cheese sauce and blend again, to coat all ingredients with sauce. Pass
grated Parmesan cheese at the table.