Fettuccine Carbonara

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
1 pkg (375 g) fettuccine, uncooked
5 eggs
3/4 cup (175 mL)  parmesan cheese, grated
2 tbsp (30 mL) fresh parsley, finely chopped
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
2 tsp (10 mL) vegetable oil
1/2 lb (0.3 kg) sliced mushrooms
2 garlic cloves, finely chopped
1/2 cup (125 mL) 5% 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.

Preparation: 10 minutes

Cooking: 15 minutes