Fettuccine Carbonara
Serves
6
Prep Time
10 min
Cook Time
15 min
Print Recipe
This classic Italian pasta dish combines eggs with Parmesan and garlic to create a rich sauce that clings perfectly to fettuccine. With a total cooking time of just twenty-five minutes, it showcases how simple ingredients can shine in a comforting meal that is as good for special occasions as it is for dinner any night.
Ingredients
- 1 pkg (375 g) fettuccine, uncooked
- 5 eggs
- ¾ cup (175 mL) grated Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley
- ¼ tsp (1.25 mL) salt
- ¼ tsp (1.25 mL) pepper
- 2 tsp (10 mL) vegetable oil
- ½ lb (0.3 kg) sliced mushrooms
- 2 cloves garlic, finely chopped
- ½ cup (125 mL) light cream (5%)
Instructions
- 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.
- Step 5
Add mushroom mixture and egg mixture. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 395 |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 50 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 19 g |
| Sodium | 320 mg |