Fettuccine Carbonara

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 eggs
• 3/4 cup grated parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 12 1/2 ounces dry fettuccine
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 lb fresh mushrooms, sliced
• 1/2 cup light cream
• salt
• fresh ground pepper

Recipe

• 1 beat together eggs, parmesan cheese and parsley until eggs are just blended.
• 2 cook fettuccine al dente, in boiling, salted water. (do not cook ahead).
• 3 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.
• 4 drain pasta in a colander, without rinsing. return to pot immediately. add both mushroom and cream mixture and egg and cheese mixture. toss until eggs thicken and coat fettuccine, 1-2 minutes.
• 5 season to taste with salt and pepper.
• 6 suggestions for complete meal: serve with a green salad followed by frozen peach yogurt.