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Categories:
eggs Parmesan cheese fresh parsley fettuccine butter garlic mushrooms light cream salt fresh ground pepper
Viewed: 43 - Published at: 9 years agoIngredients
- 5 eggs
- 34 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 12 12 ounces dry fettuccine
- 2 tablespoons butter
- 2 garlic cloves, minced
- 12 lb fresh mushrooms, sliced
- 12 cup light cream
- salt
- fresh ground pepper
Method
- Beat together eggs, Parmesan cheese and parsley until eggs are just blended.
- Cook fettuccine al dente, in boiling, salted water.
- (Do not cook ahead).
- Meanwhile, heat large skillet over medium-high heat.
- Add butter.
- When melted, add garlic, and mushrooms.
- Saute until golden brown, about 3 minutes.
- Add cream and heat without boiling.
- Drain pasta in a colander, without rinsing.
- Return to pot immediately.
- Add both mushroom and cream mixture and egg and cheese mixture.
- Toss until eggs thicken and coat fettuccine, 1-2 minutes.
- Season to taste with salt and pepper.
- SUGGESTIONS FOR COMPLETE MEAL: Serve with a green salad followed by frozen peach yogurt.
