Fettuccine Carbonara
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Prep time:
Cooking time:
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
5 eggs
3/4 cup (175 mL) grated Canadian Parmesan cheese
2 tbsp (30 mL) finely chopped fresh parsley
12 oz (375 g) dry fettuccine
2 tbsp (30 mL) butter
2 cloves garlic, minced
1/2 lb (250 g) sliced fresh mushrooms
1/2 cup (125 mL) light cream
Salt and freshly ground pepper, to taste
Directions
Beat together eggs, Parmesan cheese and parsley until eggs are just blended. Cook fettuccine al dente, in boiling salted water. (Do not cook ahead.) Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling. Drain pasta in a colander, without rinsing. Return to cooking pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Season to taste with salt and pepper. Serve at once.
Makes 4 servings
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:685
