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<blockquote data-quote="moreluck" data-source="post: 431512" data-attributes="member: 1246">Fettuccine Carbonara<ul>
<li data-xf-list-type="ul">5 eggs</li>
<li data-xf-list-type="ul">3/4 cup grated parmesan cheese</li>
<li data-xf-list-type="ul">2 tablespoons fresh parsley, finely chopped</li>
<li data-xf-list-type="ul">12 1/2 ounces dry fettuccine</li>
<li data-xf-list-type="ul">2 tablespoons butter</li>
<li data-xf-list-type="ul">2 garlic cloves, minced</li>
<li data-xf-list-type="ul">1/2 lb fresh mushrooms, sliced</li>
<li data-xf-list-type="ul">1/2 cup light cream</li>
<li data-xf-list-type="ul">salt</li>
<li data-xf-list-type="ul">fresh ground pepper</li>
</ul>
<ol>
<li data-xf-list-type="ol">Beat together eggs, Parmesan cheese and parsley until eggs are just blended.</li>
<li data-xf-list-type="ol">Cook fettuccine al dente, in boiling, salted water. (Do not cook ahead).</li>
<li data-xf-list-type="ol">Meanwhile, heat large skillet over medium-high heat. Add butter. When melted, add garlic, and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling.</li>
<li data-xf-list-type="ol">Drain pasta in a colander, without rinsing. Return to pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1-2 minutes.</li>
<li data-xf-list-type="ol">Season to taste with salt and pepper.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 431512, member: 1246"] [B]Fettuccine Carbonara[/B] [LIST] [*]5 eggs [*]3/4 cup grated parmesan cheese [*]2 tablespoons fresh parsley, finely chopped [*]12 1/2 ounces dry fettuccine [*]2 tablespoons butter [*]2 garlic cloves, minced [*]1/2 lb fresh mushrooms, sliced [*]1/2 cup light cream [*]salt [*]fresh ground pepper [/LIST][LIST=1] [*]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 large skillet over medium-high heat. Add butter. When melted, add garlic, and mushrooms. Sauté until golden brown, about 3 minutes. Add cream and heat without boiling. [*]Drain pasta in a colander, without rinsing. Return to pot immediately. Add both mushroom and cream mixture and egg and cheese mixture. Toss until eggs thicken and coat fettuccine, 1-2 minutes. [*]Season to taste with salt and pepper. [/LIST] [/QUOTE]

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