Easy Mushroom Fettuccine Alfredo
Creamy, comforting fettuccine tossed with golden mushrooms and a silky Parmesan Alfredo sauce. Weeknight-simple, restaurant-cozy.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry fettuccine pasta
- 1 tbsp olive oil
- 2 tbsp unsalted butter divided
- 10 oz cremini mushrooms, sliced
- 2 tsp minced garlic
- 1 cup heavy cream
- 1.25 cup finely grated Parmesan cheese plus extra for serving
- 0.5 cup reserved pasta cooking water
- 0.5 tsp kosher salt or to taste
- 0.5 tsp freshly ground black pepper
- 0.125 tsp ground nutmeg
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook fettuccine until just al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Sauté mushrooms in an even layer until browned on one side, about 3 minutes. Stir and cook 2 to 3 minutes more.
- Lower heat to medium. Add remaining butter and garlic; cook until fragrant, about 30 seconds.
- Pour in heavy cream and simmer gently, stirring, until slightly thickened, 2 to 3 minutes.
- Add drained pasta to the pan. Sprinkle in Parmesan and toss, loosening with splashes of pasta water until silky.
- Season with salt, pepper, and nutmeg. Toss until the sauce clings and looks glossy, 1 to 2 minutes.
- Remove from heat. Fold in parsley and serve hot with extra Parmesan.
Notes
Try adding a handful of baby spinach with the cream, or finish with a squeeze of lemon for brightness. Leftovers reheat gently with a splash of hot water to revive the sauce.
This recipe is an original creation inspired by classic Easy Mushroom Fettuccine Alfredo flavors. All ingredient ratios and instructions are independently developed.