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.

Prep Time:
10 min
Cook Time:
15 min


Nutrition Facts
  • 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%)


  1. Cook fettuccine in boiling water according to package instructions.
  2. Meanwhile, whisk eggs, cheese, parsley, salt and pepper until blended; set aside.
  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.
  4. Drain pasta in colander, without rinsing. Return pasta to cooking pot immediately.
  5. Add mushroom mixture and egg mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Serve immediately.