2 tablespoons olive oil
2 tablespoons chopped shallots
1 1/2 pounds fresh shiitakes, wiped clean, stemmed, and sliced
Salt
Freshly ground black pepper
1 tablespoon chopped garlic
3 cups veal reduction
1/2 cup heavy cream
8 ounces grated Parmigiano-Reggiano
1 pound fresh fettuccine or linguine, cooked until tender

Cooking Recipe:

In a large saute pan, over medium heat, add the oil. When the oil is hot add the shallots and mushrooms. Season with salt and pepper. Saute for 3 minutes. Add the garlic and reduction. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 3 to 4 minutes. Stir in the cream and half of the cheese. Continue to simmer for 2 minutes. Add the pasta (healthy carbs) . Mix well. Season with salt and pepper. Remove from the heat. To serve, mound the pastae in the center of each plate. Garnish each plate with the remaining cheese.