Creamy Fettuccine Alfredo Mushrooms (Print Version)
Fettuccine coated in creamy Parmesan sauce with tender sautéed mushrooms and fresh parsley.
# What You Need:
→ Pasta
01 - 14 oz fettuccine noodles
→ Mushrooms
02 - 10 oz cremini or button mushrooms, sliced
03 - 2 tablespoons unsalted butter
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 cup whole milk
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of freshly grated nutmeg (optional)
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Extra Parmesan cheese, for serving
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
02 - Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat. Add sliced mushrooms and sauté for 5 to 7 minutes until golden and tender. Remove mushrooms and set aside.
03 - In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for 30 seconds until aromatic.
04 - Pour in heavy cream and milk, bringing to a gentle simmer over low heat while stirring occasionally.
05 - Gradually stir in grated Parmesan until fully melted and smooth. Season with salt, freshly ground black pepper, and nutmeg if desired.
06 - Return sautéed mushrooms to the skillet. Add drained fettuccine and toss to combine, adding reserved pasta water as needed to achieve a silky consistency.
07 - Remove from heat and sprinkle with chopped parsley. Serve immediately with extra Parmesan on the side.
# Expert Hints:
01 -
- It's ready in under 40 minutes, which means weeknight dinners that don't feel rushed.
- The mushrooms add a savory depth that keeps this from tasting one-dimensional or heavy.
- There's something almost meditative about tossing pasta in a silky sauce and watching it come together.
02 -
- Keep the heat low when the cheese goes in—high heat will make it clump and break, leaving you with grainy sauce instead of silky.
- That reserved pasta water isn't optional; the starch in it actually helps the sauce cling to the pasta and keeps it from getting gluey.
03 -
- Grate your cheese fresh, and save those rinds for stock or to float in soups—they're liquid gold in a kitchen that doesn't waste things.
- If the sauce gets too thick before you plate, whisk in pasta water a tablespoon at a time; if it's too thin, let it simmer gently for a minute or two and it will tighten up.