Recipes Fettuccine 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.
pkg (375 g) fettuccine, uncooked
grated Parmesan cheese
chopped fresh parsley
cloves garlic, finely chopped
light cream (5%)
Cook fettuccine in boiling water according to package instructions.
Meanwhile, whisk eggs, cheese, parsley, salt and pepper until blended; set aside.
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.
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.