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Creamy Fettuccine Recipe

Creamy Fettuccine is a popular Continental Main
Author :
 
On :
Wednesday, 29 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 5 - eggs
  • 175 ml (3/4 cup) - Parmesan cheese, grated
  • 30 ml (2 tbsp) - fresh parsley, finely chopped
  • 350 g - fettuccine, uncooked
  • 30 ml (2 tbsp) - Butter
  • 2 - Garlic cloves, minced
  • 250 g - fresh mushrooms, sliced
  • 125 ml (1/2 cup) - 10% Cream
  • salt to taste
  • freshly ground pepper
  • How to Make Creamy Fettuccine:

    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. When melted, add garlic and mushrooms.
    5. Saute until golden brown, about 3 minutes.
    6. Add cream, then heat without boiling.
    7. In a colander, drain pasta, but do not rinse.
    8. Return to cooking pot immediately.
    9. Add both mushroom-cream mixture and egg-cheese mixture to the pasta.
    10. Toss until eggs thicken and coat fettuccine, 1 to 2 minutes.
    11. Serve immediately.





     

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