Ingredients

12 ounces fettuccine (or another pasta)

1 pound mushrooms (white, brown, or portobello)

1 tablespoon olive oil

½ teaspoon salt

2 twists black pepper

3 tablespoons unsalted butter (or non-dairy butter)

2 cloves garlic (grated)

1 cup heavy cream (or non-dairy cream)

½ cup grated parmesan (or non-dairy cheese)

1 sprinkle grated nutmeg (or grated lemon zest)

1 tablespoon parsley (chopped)

Instructions

Step 1: Clean and chop the mushrooms. Heat 1 tablespoon olive oil in a large skillet over high heat. Add mushrooms, ½ teaspoon salt, and 2 twists of black pepper. Cook, stirring occasionally, for about 5 minutes until all the water released by the mushrooms evaporates and they turn golden brown.

Step 2: Add 3 tablespoons unsalted butter and the grated garlic to the mushrooms. Sauté for one minute, stirring often to combine the flavors.

Step 3: While the mushrooms cook, bring a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package directions until al dente.

Step 4: Pour 1 cup heavy cream into the mushroom mixture. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the cream thickens slightly.

Step 5: Turn off the heat. Stir in ½ cup grated parmesan and a sprinkle of grated nutmeg until the cheese melts and the sauce is smooth.

Step 6: Drain the pasta, reserving a ladleful of the cooking water. Add the pasta to the sauce and toss well. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.

Step 7: Serve immediately, garnished with 1 tablespoon chopped parsley and an extra twist of freshly ground black pepper.

Tips & Variations

For a lighter version, use half-and-half instead of heavy cream, but simmer gently to avoid curdling.

Try mixing in different types of mushrooms for varied texture and flavor.

To keep it dairy-free, substitute butter, cream, and parmesan with plant-based alternatives.

Adding a splash of white wine with the cream can enhance the sauce’s depth.

FAQs

Can I use a different type of pasta?

Yes, any wide pasta like tagliatelle or pappardelle works well, but fettuccine is traditional for Alfredo sauces.

How do I prevent the sauce from splitting?

Simmer the cream on low heat and avoid boiling it. Stir constantly when adding cheese and remove the sauce from the heat once the cheese melts to maintain a smooth texture.