Creamy Fettuccine Alfredo Mushrooms (Printable)

Silky fettuccine tossed in creamy Parmesan sauce with savory sautéed mushrooms for a comforting Italian meal.

# What You’ll Need:

→ Pasta

01 - 14 oz fettuccine

→ Mushrooms

02 - 10 oz cremini or button mushrooms, sliced
03 - 2 tbsp unsalted butter

→ Sauce

04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 cup whole milk
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of freshly grated nutmeg (optional)

→ Garnish

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

# How To Make It:

01 - Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Heat 2 tablespoons of butter in a large skillet over medium heat. Add sliced mushrooms and sauté for 5 to 7 minutes until golden and tender. Remove and set aside.
03 - In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and milk. Reduce heat to low and bring to a gentle simmer, stirring occasionally.
05 - Gradually add grated Parmesan cheese, stirring until melted and sauce is smooth. Season with salt, black pepper, and a pinch of nutmeg if desired.
06 - Return sautéed mushrooms to the skillet, add drained fettuccine, and toss to evenly coat. Add reserved pasta water as necessary to achieve desired sauce consistency.
07 - Remove from heat, sprinkle with chopped parsley, and serve immediately with extra Parmesan cheese on the side.

# Expert Advice:

01 -
  • It comes together in about half an hour, but tastes like you spent all afternoon in the kitchen.
  • The mushrooms add a savory, earthy depth that makes this more than just a basic Alfredo.
  • You only need one skillet for the sauce and mushrooms, so cleanup is surprisingly easy.
  • The creamy Parmesan sauce clings to every strand of fettuccine in the most comforting way.
02 -
  • Always reserve some pasta water before draining, it's the easiest way to rescue a sauce that's too thick or clumpy.
  • Don't let the garlic brown or it'll turn bitter and overpower the delicate cream sauce.
  • Grate the Parmesan yourself, the pre-shredded kind won't melt smoothly and you'll end up with a grainy texture.
  • Add the cheese off the heat or on very low heat, high heat can cause it to separate and get oily.
03 -
  • Use a large skillet with high sides so you have plenty of room to toss the pasta without making a mess.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the noodles will dilute the flavor.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic.
  • Serve this with a simple green salad and crusty bread to soak up any extra sauce on the plate.

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