Fettucine Carbonara
This is the Fettucine Carbonara recipe.
- Prep: 10 min
- Cooking: 15 min
Ingredients
- 5 eggs
- 3/4 cup (180 mL) grated Canadian Parmesan cheese
- 2 tbsp (30 mL) finely chopped fresh parsley
- 12 oz (375 g) fettucine
- 2 tbsp (30 mL) butter
- 2 cloves garlic minced
- 8 oz (250 g) sliced fresh mushrooms
- 1/2 cup (125 mL) 5 % or 6 % light cream
- Salt and freshly ground pepper to taste
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Preparation
Beat together eggs, Canadian Parmesan cheese and parsley until eggs are just blended.
In large pot of boiling water, cook fettuccine according to package directions until al dente.
Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling.
Drain pasta in a colander, without rinsing. Return to cooking pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Season to taste with salt and pepper. Serve at once.
Note
: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Tips
Nutritional information
Per serving| Energy: | 644 Calories |
| Protein: | 29 g |
| Carbohydrate: | 73 g |
| Fat: | 26 g |
| (% DV*) | |
|---|---|
| Calcium: | 30 % / 327 mg |
