Creamy Mushroom Alfredo Fettuccine
This Creamy Mushroom Alfredo Fettuccine is silky, comforting, and packed with earthy mushrooms and cheesy goodness — a perfect easy weeknight dinner or impressive guest meal.
Equipment
- Large Pot
- Large Skillet or Sauté Pan
- Wooden spoon or silicone spatula
- Colander
- Grater
- Measuring cups and spoons
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil for sautéing onions, garlic, and mushrooms
- 1 medium onion chopped
- 3 cloves garlic minced
- 8 ounces mushrooms sliced, cremini or button
- 1 cup heavy cream
- 1 cup grated Parmesan cheese freshly grated
- salt to taste
- black pepper to taste
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
Creamy Mushroom Alfredo Fettuccine: From Prep to Plate
- Bring a large pot of salted water to a boil. Add the 12 ounces of fettuccine pasta and cook according to package directions until al dente—usually about 10-12 minutes. Once done, reserve about ½ cup of the pasta water, then drain the noodles and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.
- Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Pour in the 1 cup of heavy cream and stir to combine with the mushrooms, onion, and garlic. Bring the mixture to a gentle simmer and let it reduce slightly for 3-5 minutes, stirring occasionally.
- Gradually sprinkle in the 1 cup of grated Parmesan cheese, stirring constantly to melt it smoothly into the sauce. Season with salt and black pepper to taste. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked fettuccine to the skillet with the sauce. Toss everything together gently but thoroughly, ensuring the noodles are fully coated in the creamy mushroom Alfredo sauce.
- Sprinkle the chopped fresh parsley over the top for a bright, fresh note and a pop of color. Serve immediately while warm and creamy.
Notes
- Store sauce and pasta separately for best freezer results; thaw sauce overnight and reheat gently.
- Use freshly grated Parmesan cheese for optimal melt and flavor.
- To keep sauce smooth, simmer gently and add reserved pasta water if needed.
- Try seasonal vegetable additions like peas, asparagus, or sun-dried tomatoes for variety.
- For a dairy-free version, substitute heavy cream with coconut milk and use dairy-free cheese.