Alfredo Recipe
Parmesan Alfredo, Sliced White Mushrooms, Pancetta, Grated Parmesan & Basil in Oil
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Ingredients
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Sauce
Pancetta & Mushrooms
Pasta & Finish
Method
Pancetta & Mushrooms
- 1
Render pancetta
Place a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until fat is rendered and pancetta is crisp at the edges, about 6–8 minutes. Use a slotted spoon to transfer cooked pancetta to a plate lined with paper towel, leaving the fat in the skillet.
- 2
Sauté mushrooms
If the skillet is dry, add 1 tablespoon extra-virgin olive oil to the reserved pancetta fat and increase heat to medium-high. Add the sliced white mushrooms in a single layer and let them brown without moving for 2 minutes, then stir and continue to cook until golden and any liquid has evaporated, about 4–6 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Return the pancetta to the skillet with the mushrooms, toss to combine, then remove from heat and keep warm.
Sauce
- 3
Start the base
In a medium saucepan, melt 4 tablespoons unsalted butter over medium-low heat. Add the minced garlic and sauté gently until fragrant, about 30–45 seconds — do not brown. Sprinkle in 1 teaspoon flour and whisk for 30 seconds to cook the raw flour taste; this helps the sauce thicken slightly.
- 4
Add dairy
Slowly whisk in 1 cup whole milk until smooth, then add 1 cup heavy cream. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently so it does not scald. Simmer gently for 3–4 minutes until it begins to slightly thicken.
- 5
Finish sauce with cheese
Reduce heat to low. Off the heat or over very low heat, gradually whisk in 1 1/2 cups freshly grated Parmesan until melted and the sauce is silky. Season with 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/8 tsp grated nutmeg if using. Taste and adjust seasoning.
Pasta & Finish
- 6
Cook pasta
Bring a large pot of heavily salted water to a rolling boil. Add 12 ounces fettuccine and cook until just al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
- 7
Emulsify sauce with pasta
Return the drained pasta to the empty hot pasta pot or a large warm skillet. Pour the Alfredo sauce over the pasta and add 1/2 cup of reserved pasta water. Toss vigorously with tongs or a pair of forks to coat the pasta, adding more reserved water a few tablespoons at a time until the sauce clings and reaches a glossy, silky consistency (you may not need the full cup).
- 8
- 9
Add basil in oil and finish
Tear or thinly slice the 6 basil leaves preserved in oil (or chiffonade fresh basil and toss with 1 tablespoon olive oil) and add them to the pasta, tossing once to incorporate. Taste and adjust salt and pepper. Transfer to warmed plates or a serving bowl.
- 10
Serve
Serve immediately with extra grated Parmesan (about 1/4 cup) on top and a few fresh basil leaves as garnish. Enjoy while hot.