FETTUCCINE CARBONARA

Fettuccine Carbonara image

Provided by Diana Adcock

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

5 eggs
1 cup freshly grated parmesan cheese (NOT that Kraft Stuff)
2 tablespoons chopped fresh parsley
12 ounces dry fettuccine (or fresh fettucini(Pasta dough #1)
2 tablespoons butter
2 garlic cloves, minced
1/2 lb sliced button mushrooms or 1/2 lb porcinni mushroom
1/2 cup light cream
salt & freshly ground black pepper

Steps:

Heat a large pot of salted water on high and begin to cook pasta if it's dry.
If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
Heat a large skillet over medium high heat and add the butter.
Saute the garlic and mushrooms for 3-4 minutes.
Add the cream and heat through.
Drain the pasta and return to pot immediately.
Add the mushroom and egg mixture, tossing for 2 minutes.
Season with salt and pepper, serve at once.