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vegetarian fettuccine carbonara with mushrooms

Katie Webster
  • 30 minutes
  • Serves

INGREDIENTS

8 oz

whole-wheat fettuccine

1 tbsp

extra-virgin live oil

3

shallots, minced

2

garlic cloves, minced

10 oz

baby portobello mushrooms, sliced

1/8 tsp

crushed red pepper flakes or to taste

salt

pepper

1

large egg

1/2 cup

freshly grated Parmesan cheese plus more for garnish