Fettucine Carbonara

This is an easy pasta dinner recipe with little preparation and a quick cooking time. The creamy carbonara sauce, made from Parmesan, garlic, cream, eggs and mushrooms, is sure to be popular with the whole family.

Serves: 6
Time to prepare: 10 min
Time to cook: 15 min

Ingredients

  • 1 pkg (375 g) fettuccine, uncooked
  • 5 eggs
  • 3/4 cup (175 mL)grated Parmesan cheese
  • 2 tbsp (30 mL)chopped fresh parsley
  • 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 cloves garlic, finely chopped
  • 1/2 cup (125 mL)light cream (5%)

Instructions
Step 1: Cook fettuccine in boiling water according to package instructions.

Step 2: Meanwhile, whisk eggs, cheese, parsley, salt and pepper until blended; set aside.

Step 3: 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.

Step 4: 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.

Nutrition Facts
Per Serving

  • Calories 395
  • Fat 14 g
  • Saturated Fat 6 g
  • Trans Fat 0 g
  • Sodium 320 mg
  • Sugars 3 g
  • Protein 19 g
  • Fibre 2 g
  • Carbohydrate 50 g