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

• 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.
• Serve immediately.