Creamy Mushroom Alfredo Pasta (Print version)

Rich, velvety pasta dish with sautéed mushrooms in luscious cream sauce. Comfort food at its finest.

# 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

# How to Make It:

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 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 to 8 minutes until golden and their moisture has evaporated.
03 - Add the shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Stir in the butter and let it melt. Pour in the heavy cream and bring to a gentle simmer.
05 - Add grated Parmesan and nutmeg, stirring constantly until the cheese melts and the sauce thickens slightly, about 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add the drained pasta to the skillet. Toss thoroughly to coat all pasta with the sauce. Add reserved pasta water in small increments if needed to achieve a silky consistency.
07 - Transfer to serving plates immediately while hot. Garnish generously with chopped fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The mushrooms get so deeply golden they taste almost meaty, which makes this feel richer than it actually is.
  • You can have dinner on the table in half an hour, start to finish, even on a weeknight.
  • It uses everyday ingredients but tastes like something you'd order at a cozy Italian place.
  • The sauce clings to every strand of pasta without feeling heavy or gloppy.
02 -
  • If you skip reserving pasta water, you might end up with a sauce that's too thick and you'll have no way to loosen it without diluting the flavor.
  • Don't add the Parmesan while the heat is too high or it can seize up and turn grainy instead of melting smoothly.
  • Let the mushrooms cook without stirring them constantly, they need contact with the hot pan to caramelize properly.
03 -
  • Use the widest skillet you have so the mushrooms have room to brown instead of crowding and steaming.
  • Taste the sauce before adding salt because Parmesan is already salty and you might not need much extra.
  • Toss the pasta in the skillet with the sauce instead of just pouring sauce on top, it helps everything combine and the noodles absorb more flavor.
Go back