Creamy Fettuccine
Categories: Vegetarian
Ingredients:
- 5 eggs
- 3/4 cup grated aprmesan cheese
- 2 tbsp finely chopped fresh parsley
- 12 oz uncooked fettuccine
- 2 tbsp butter
- 2 garlic cloves, minced
- 8 oz fresh mushroom, sliced
- salt and freshly ground pepper, to taste
Preparation:
- in a bowl, beat together eggs, parmesan cheese and parsley until eggs are just blended
- cook fettuccine al dente, in boiling salted water. (do not cook ahead)
- meanwhile, heat a large skillet over medium-high heat. add butter. when melted, add garlic and mushrooms. sauté 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.
- season with salt and pepper.
- serve immediately
First Made:
2003-09-04
2003-09-04