Creamy Mushroom Alfredo Pasta (Printable version)

Rich, velvety fettuccine tossed with sautéed mushrooms, garlic, and creamy Parmesan sauce for ultimate comfort eating.

# 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 directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6-8 minutes until golden brown and moisture has evaporated.
03 - Add chopped shallot and minced garlic to the skillet. Sauté for 1-2 minutes until fragrant.
04 - Reduce heat to medium. Add unsalted butter and allow it to melt completely. Pour in heavy cream and bring to a gentle simmer.
05 - Stir in grated Parmesan cheese and nutmeg, stirring continuously until cheese melts and sauce thickens, approximately 2-3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss thoroughly to coat. Add reserved pasta water gradually if needed to achieve a silky consistency.
07 - Divide into bowls immediately. Garnish generously with chopped fresh parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but youll be done in thirty minutes flat.
  • The mushrooms get deeply caramelized and almost meaty, making this hearty enough to satisfy anyone.
  • You only need one skillet after the pasta is cooked, so cleanup is mercifully simple.
  • That first creamy, garlicky bite feels like a warm hug after a long day.
02 -
  • Dont skip reserving the pasta water, I learned this the hard way when my sauce seized up and turned clumpy.
  • Let the mushrooms brown properly without crowding the pan, otherwise they steam and turn rubbery instead of getting that gorgeous caramelization.
  • Add the Parmesan off the heat or on very low heat, because high heat can make it grainy and separated.
  • Salt your pasta water generously, it should taste like the sea, this is your only chance to season the noodles themselves.
03 -
  • Use a large enough skillet so you can toss the pasta directly in the sauce, it makes all the difference for even coating.
  • Grate your own Parmesan from a block, the pre-grated stuff has anti-caking agents that keep the sauce from getting truly smooth.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned on its own because the noodles will dilute it a bit.
  • If you want to stretch this to serve more people, add some sautéed spinach or peas for color and extra substance.
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