Fettuccine Carbonara

• 5 eggs
• 1 cup freshly grated parmesan cheese (NOT that Kraft Stuff)
• 2 tablespoons chopped fresh parsley
• 12 ounces dry fettuccine (or fresh fettucini(Pasta dough #1)
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1/2 lb sliced button mushrooms or 1/2 lb porcinni mushroom
• 1/2 cup light cream
• salt & freshly ground black pepper

1. Heat a large pot of salted water on high and begin to cook pasta if it's dry.
2. If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
3. Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
4. Heat a large skillet over medium high heat and add the butter.
5. Saute the garlic and mushrooms for 3-4 minutes.
6. Add the cream and heat through.
7. Drain the pasta and return to pot immediately.
8. Add the mushroom and egg mixture, tossing for 2 minutes.
9. Season with salt and pepper, serve at once.

eggs, freshly grated parmesan cheese, parsley, fettuccine, butter, garlic, button mushrooms, light cream, salt

Taken from www.food.com/recipe/fettuccine-carbonara-56945 (may not work)