Fettuccine Carbonara Recipe
Sauteed mushrooms in Marsala wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the fettuccine and set aside.
Mushroom Sauce
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
- 3
Add Garlic and Marsala
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant. Pour in the Marsala wine and bring to a simmer, allowing it to reduce by half, which should take about 3-5 minutes.
- 4
Incorporate Cream and Cheese
Lower the heat and stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Season with black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the sauce. Toss together, adding reserved pasta water as needed to reach desired consistency.
Serving
- 6
Garnish and Serve
Serve the fettuccine carbonara hot, garnished with chopped parsley and additional grated Parmesan cheese if desired.