Thursday, Dec 20 2007

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Creamy Fettuccine

Source: Alberta Egg Producers Board

Ingredients

5 eggs
175 mL (3/4 cup) Parmesan cheese, grated
30 mL (2 tbsp) fresh parsley, finely chopped
350 g (12 oz) fettuccine, uncooked
30 mL (2 tbsp) butter
2 garlic cloves, minced
250 g (8 oz) fresh mushrooms, sliced
125 mL (1/2 cup) 10% cream
To taste salt and freshly ground pepper

Method

 

1. In a bowl, beat together eggs, Parmesan cheese and parsley until eggs are just blended.
2. Cook fettuccine al dente, in boiling slated water. (Do not cook ahead.)
3. Meanwhile, heat a large skillet over medium-high heat.
4. Add butter.
5. When melted, add garlic and mushrooms.
6. Sauté until golden brown, about 3 minutes.
7. Add cream, then heat without boiling.
8. In a colander, drain pasta, but do not rinse.
9. Return to cooking pot immediately.
10. Add both mushroom-cream mixture and egg-cheese mixture to the pasta.
11. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes.
12. Serve immediately.

Makes: 4 servings.
Preparation: 10 minutes
Cooking: 15 minutes.

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