Directions:
- 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.
- SUGGESTIONS FOR COMPLETE MEAL: Serve with a green salad followed by frozen peach yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 631.73 Kcal (2645 kJ) | ||
| Calories from fat | 193.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.48g | 33% | |
|---|---|---|---|
| Cholesterol | 319.64mg | 107% | |
| Sodium | 410.02mg | 17% | |
| Potassium | 351.39mg | 7% | |
| Total Carbs | 80.75g | 27% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 30.67g | 61% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5mg | 28% | |
| Calcium | 272.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 243.18 Kcal (1018 kJ) | ||
| Calories from fat | 74.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 33% | |
|---|---|---|---|
| Cholesterol | 123.04mg | 107% | |
| Sodium | 157.83mg | 17% | |
| Potassium | 135.26mg | 7% | |
| Total Carbs | 31.08g | 27% | |
| Sugars | 2.59g | 27% | |
| Dietary Fiber | 1.62g | 17% | |
| Protein | 11.81g | 61% | |
| Vitamin C | 1.6mg | 7% | |
| Iron | 1.9mg | 28% | |
| Calcium | 104.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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