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.
Time to prepare: 10 min
Time to cook: 15 min
- 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%)
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.
- 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