Fettuccine Alfredo Recipe
Sautéed mushrooms, Fettuccine pasta, cream
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
Mushrooms & Aromatics
Sauce
Finish & Garnish
Method
Pasta
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried fettuccine and cook until just shy of al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Mushrooms & Aromatics
Prepare mushrooms
While the pasta cooks, wipe mushrooms clean with a damp cloth and slice them about 1/4-inch thick.
Sauté mushrooms
Heat a large wide skillet over medium-high. Add 1 tablespoon olive oil and 2 tablespoons butter. When butter foams, add the sliced mushrooms in a single layer (cook in batches if necessary). Let them brown undisturbed for 2–3 minutes, then stir and cook another 2–3 minutes until golden and any released liquid has mostly evaporated. Sprinkle 1 tsp sea salt and 1/2 tsp black pepper, then add minced garlic and cook 30–45 seconds until fragrant. Transfer mushrooms to a bowl and set aside.
Sauce
Make cream sauce
Using the same skillet over medium heat, add 2 tablespoons additional butter and let it melt. Pour in 1 1/2 cups heavy cream and bring to a gentle simmer (do not boil vigorously). Simmer for 3–4 minutes, stirring, until slightly thickened.
Incorporate cheese
Reduce heat to low. Gradually whisk in 1 cup freshly grated Parmesan and 1/4 cup grated Pecorino (if using) a handful at a time until melted and smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to reach a creamy consistency. Season with 1/2 tsp freshly ground black pepper and salt to taste (remember cheese is salty).
Combine pasta and mushrooms with sauce
Add the drained fettuccine and the sautéed mushrooms to the sauce. Toss gently with tongs or two forks to coat, adding more reserved pasta water as needed (up to the reserved 1 cup) to loosen the sauce and help it cling to the noodles. Cook together over low heat 1–2 minutes so pasta finishes cooking and absorbs sauce.