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Creamy Mushroom Fettuccine Alfredo

A silky, comforting bowl of creamy mushroom fettuccine alfredo, perfect for busy weeknights with quick preparation and rich flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces fettuccine Cook according to package instructions.
Fats & Dairy
  • 2 tablespoons butter Melt in a large skillet.
  • 1 cup heavy cream Do not boil; simmer gently.
  • 1 cup grated Parmesan cheese Use freshly grated for best results.
Veggies
  • 2 cups mushrooms, sliced Slice evenly for even cooking.
  • 2 cloves garlic, minced Add with mushrooms for flavor.
Seasoning
  • Salt and pepper to taste Adjust according to preference.
Garnish
  • Fresh parsley for garnish Add before serving.

Method
 

Preparation
  1. Cook the fettuccine according to package instructions; drain and set aside.
Cooking
  1. In a large skillet, melt the butter over medium heat.
  2. Add the sliced mushrooms and garlic; sauté until the mushrooms are tender and lightly browned.
  3. Stir in the heavy cream and let it come to a simmer.
  4. Gradually whisk in the Parmesan cheese until smooth and creamy.
  5. Season with salt and pepper to taste.
  6. Toss the cooked fettuccine in the Alfredo sauce until well coated.
  7. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently over low heat. Use a splash of reserved pasta water to loosen sauce if necessary.