Creamy Fettuccine

Ingredients

5 eggs
3/4 cup (175 mL)  parmesan cheese, grated
2 tbsp (30 mL) fresh parsley, finely chopped
12 oz (350 g ) fettuccine, uncooked
2 tbsp (30 mL) butter
2 garlic cloves, minced
8 oz (250 g) fresh mushrooms, sliced
1/2 cup (125 mL) 10% cream
to taste salt and freshly ground pepper

Directions

In a bowl, 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 a large skillet over medium high heat. Add butter, when melted, add garlic and mushrooms. Sauté until golden brown, about 3 minutes. Add cream, then heat without boiling, in a colander, drain pasta, but do not rinse. Return to cooking pot immediately. Add both mushroom cream mixture and egg cheese mixture to the pasta. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Serve immediately.

Makes 4 servings

Preparation: 10 minutes

Cooking: 15 minutes

Nutrients per serving:

Calories: 594
Protein: 28.2 g
Carbohydrate: 68.8 g
Fat: 22.4 g