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Mushroom Alfredo Pasta

Mushroom Alfredo Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 8 oz fettuccine
  • 2 tbsp unsalted butter
  • 8 oz cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • 1/4 tsp kosher salt, plus more for the pasta water
  • 1/4 tsp black pepper
  • pinch of nutmeg (optional)
  • 1/4 cup chopped fresh parsley

Method
 

  1. Bring a large pot of salted water to a boil. Melt butter in a skillet over medium-high heat and sauté sliced mushrooms for about 5 minutes until golden. Season with salt and pepper.
  2. Drop pasta into boiling water. Stir garlic into mushrooms, cook 30 seconds, then add heavy cream and simmer 3 minutes until slightly thickened.
  3. Reduce heat to low. Stir in Parmesan and nutmeg off the heat, then whisk in 1/4 cup pasta water until smooth.
  4. Drain pasta, reserving water, and add it to the skillet. Toss for 1 minute until coated, adding more pasta water if needed.
  5. Divide into bowls, top with parsley and extra Parmesan, and serve immediately.

Notes

The sauce continues to thicken as it cools, so a splash of reserved pasta water while tossing helps keep it silky. Freshly grated Parmesan is key for a smooth texture; pre-grated often will not melt properly.