Mushroom Fettuccine Alfredo
This is a recipe on how to make Fettuccine Alfredo with mushrooms
Equipment
- 1 Sauce Pan For Alfredo Sauce
- 1 Large pot To boil the pasta
- 1 Measuring Cups
- 1 Sautee Pan For the mushrooms
- 1 Teaspoon set
- 1 Pasta Spoon (or Spider Strainer) To transfer pasta to sauce pan
Ingredients
- 1 lb Fettuccine Noodles - Store-bought or homemade
- 8 Oz Mushrooms, Sliced - I used Chantarelles
- 2 Tbsp Olive Oil
- 1 Stick Salted Butter - Or unsalted and add salt
- 3-4 Cloves Garlic, Minced
- 2 Cups Heavy Cream
- 2 Cups Parmesan Cheese
- 1 Tsp Garlic Powder
- Salt and Pepper to taste
- 2 Tsp Parsley, chopped - Optional
Instructions
- If using mushrooms, Heat oil in a large pan over medium high heat. 2 Tbsp Olive Oil
- Brown the mushrooms on both sides. Leave a little space between each mushroom to not over crowd them (you can do this in batches if needed). 8 Oz Mushrooms, Sliced
- Cook pasta according to box instructions, while it’s cooking, make the sauce. See note *** If using fresh homemade pasta, make the sauce first as the pasta takes much quicker to cook. 1 lb Fettuccine Noodles
- Melt butter over medium heat. Add garlic and cook until fragrant. 1 Stick Salted Butter 3-4 Cloves Garlic, Minced
- Add in heavy cream and simmer until thickened. About 5-6 minutes. 2 Cups Heavy Cream
- Add parmesan and mix until fully melted and incorporated. 2 Cups Parmesan Cheese
- Taste the sauce and add your seasonings. Now add in your drained pasta and mix. Top with browned mushrooms. 1 Tsp Garlic Powder Salt and Pepper to taste 2 Tsp Parsley, chopped
- Enjoy!
Notes
*** Your sauce should be done and ready to use by the time your pasta is finished cooking because as pasta sits, it becomes very gluey. I recommended having all sauce ingredients measured out and ready to go. Alternatively, you could make the sauce first and keep it warm while you cook the pasta.