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Fettucine Berry Alfredo<<
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| 30 mL | 2 Tablespoons | butter |
| 30 mL | 2 Tablespoons | golden rasins |
| 30 mL | 2 Tablespoons | dried cranberries |
| 250 ml | 1 cup | wild mushroom variety, diced or sliced |
| 125 mL | 1/2 cup | cream (10% milk fat) |
| 175 ml | 2/3 cup | parmesean cheese, grated |
| 5 | 5 | eggs |
| 500 g | 1 lb. | Fettucine |
Directions:
- Boil fettucine. Meanwhile:
- In a skillet at medium-high heat, melt butter. Add mushrooms, rasins and cranberries. Cook until mushrooms are golden brown.
- Check pasta, don't let it overcook!
- Turn heat to low and stir in cream, cover and don't let it burn but keep it warm.
- In a bowl, beat eggs and stir in parmesean. It'll be pastey. That's okay. Set aside.
- In the pasta pot, toss the fettucine together with cream sauce and egg mixture. Serve immediately.
Serves 4
Serving Notes:
- Garnish with fresh berries or parsley.
Substitution Notes:
- Try other dried fruits.
Source:
- I made everything I was craving into one dish.