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

Method:

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.

Recipe courtesy of Sify Bawarchi