Recipe Archives->Pasta->Fettucine 06

Fettuccine with Mushrooms and Garlic
Serves 4

8 1/2 oz dry fettuccine
1 onion, finely chopped
3 cloves garlic, finely chopped
14 oz button mushrooms, thinly sliced
3 eggs
1 1/2 oz parmesan cheese, finely grated
1/3 cup parsley, chopped
1/4 tsp salt
1/4 tsp freshly ground black pepper

Cook the fettuccine in a large saucepan of salted, boiling water
until al dente.Meanwhile, heat a large frying pan over medium heat
and spray with cooking spray. Add onion and garlic and cook, stirring
often, for four minutes or until soft. Add mushrooms and cook for
four minutes or until they are tender.  Drain fettuccine and return
to saucepan. Whisk eggs in a jug with a fork. Add eggs, mushroom
mixture, parmesan, parsley, salt and pepper to fettuccine and toss
until well combined. Place saucepan over medium heat and toss for
one minute or until egg mixture has just set. Serve immediately.

Printable version: fettucine06.txt.