Fettuccine Carbonara
0 Ratings
|
Leave a Rating
Ingredients
1 pkg (375 g) fettuccine, uncooked
5 egg
3/4 cup parmesan cheese, grated
2 tbsp fresh parsley, finely chopped
1/4 tsp salt
1/4 tsp pepper
2 tsp vegetable oil
1/2 lb sliced mushrooms
2 garlic cloves, finely chopped
1/2 cup half & half cream
Nutritional Facts
Amount Per Serving
395 Calories
Fat
14g
Fibre
0.32g
Protein
19g
Carbohydrate
50g
Directions
Cook fettuccine in boiling water according to package instructions.
Meanwhile, whisk eggs, cheese, parsley, salt and pepper until blended; set aside.
Heat oil in large skillet over medium-high heat. Add mushrooms and garlic; cook, stirring frequently, until golden brown, about 3 minutes. Add cream; heat without boiling.
Drain pasta in colander, without rinsing. Return pasta to cooking pot immediately. Add mushroom mixture and egg mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Serve immediately.