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175 ml (3/4 cup) - Parmesan cheese, grated
30 ml (2 tbsp) - fresh parsley, finely chopped
350 g - fettuccine, uncooked
30 ml (2 tbsp) -
250 g - fresh mushrooms, sliced
125 ml (1/2 cup) - 10%
salt to taste
freshly ground pepper
How to Make Creamy Fettuccine
In a bowl, beat together eggs, Parmesan cheese and parsley until eggs are just blended.
Cook fettuccine al dente, in boiling slated water. (Do not cook ahead.)
Meanwhile, heat a large skillet over medium-high heat.
Add butter. When melted, add garlic and mushrooms.
Saute until golden brown, about 3 minutes.
Add cream, then heat without boiling.
In a colander, drain pasta, but do not rinse.
Return to cooking pot immediately.
Add both mushroom-cream mixture and egg-cheese mixture to the pasta.
Toss until eggs thicken and coat fettuccine, 1 to 2 minutes.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.