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Fettuccine Carbonara

Ingredients

5		eggs	5
3/4	cup	grated Parmesan cheese	175	mL
2	tbsp	finely chopped fresh parsley	30	mL
12	oz	dry fettuccine	375	g
2	tbsp	butter	30	mL
2		cloves garlic, minced	2
1/2	lb	sliced fresh mushrooms	250	g
1/2	cup	light cream	125	mL
		Salt and freshly ground pepper, to taste

Prep Time
10 min

Cook Time
15 min

Servings
4

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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, in large skillet over medium-high heat, melt butter. 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 with salt and pepper. Serve at once.

Suggestions

For a complete meal, serve with a green salad and peach frozen yogurt.



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