Creamy Mushroom Alfredo Pasta (Print version)

Sautéed mushrooms and garlic tossed in a silky cream sauce with fettuccine. Pure comfort in every bite.

# What you'll need:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 pound cremini or button mushrooms, sliced
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Creamy Sauce

08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1/4 teaspoon freshly grated nutmeg

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain through a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6-8 minutes, stirring occasionally, until golden brown and their moisture has completely evaporated.
03 - Add chopped shallot and minced garlic to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant.
04 - Reduce heat to medium. Add butter and let it melt completely. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
05 - Stir in grated Parmesan cheese and nutmeg until the cheese melts and sauce thickens slightly, about 2-3 minutes. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet and toss gently to coat evenly with the cream sauce. Add reserved pasta water a little at a time if needed to achieve a silky, flowing consistency.
07 - Transfer immediately to serving bowls or plates. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like restaurant pasta but comes together in the time it takes to boil water and sauté mushrooms.
  • The sauce clings to every strand of pasta without feeling heavy or overly thick.
  • You probably already have most of these ingredients waiting in your fridge and pantry.
02 -
  • If you crowd the mushrooms in the pan they'll steam instead of brown, so use a large skillet and give them space to caramelize properly.
  • Adding pasta water isn't just for thinning the sauce, the starch in it helps the cream cling to the noodles and creates that restaurant quality silkiness.
  • Always grate your own Parmesan, the pre-shredded kind has anti-caking agents that prevent it from melting smoothly into the sauce.
03 -
  • A splash of dry white wine added after the mushrooms brown and before the cream goes in adds a subtle brightness and depth that makes the sauce taste more complex.
  • If your sauce breaks or looks grainy, take the pan off the heat and whisk in a tablespoon of cold butter, it usually brings everything back together.
  • Taste the pasta water before you drain it, if it's well-salted you might not need to add much more salt to the finished dish.
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