Alfredo Mushroom - Pasta Recipe

Cook pasta

Bring 4 cups of water to a rolling boil in a large pot, add 1 tablespoon kosher salt, then add 12 oz dried fettuccine. Cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water and then drain the pasta. Set pasta and reserved water aside.

Prepare mushrooms

Wipe mushrooms clean with a damp towel and slice cremini and prepare button mushrooms as directed. Pat them dry so they brown rather than steam.

Sauté mushrooms

In a large wide skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams and oil shimmers, add mushrooms in a single layer. Cook without stirring for 2 minutes to allow browning, then stir and cook another 3–4 minutes until mushrooms are golden and any liquid has evaporated.

Add aromatics

Reduce heat to medium. Add 1 minced shallot and 3 minced garlic cloves to the pan with the mushrooms. Sauté 1–2 minutes until fragrant and shallot is translucent. Season mushrooms with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Remove about half of the cooked mushrooms to a bowl to reserve for garnish, leaving the rest in the pan to combine with the sauce later. Stir in 8 basil leaves (chiffonade) to the remaining mushrooms and remove from heat while you make the sauce.

Make roux

In a separate medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle 2 tablespoons all-purpose flour over the melted butter and whisk continuously for 1–2 minutes to cook the flour and form a pale roux (do not let it brown).

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Continue whisking until smooth. Bring the mixture to a gentle simmer (do not boil vigorously) and cook 3–4 minutes until it begins to thicken.

Finish sauce

Lower heat to low. Whisk in 1 cup freshly grated Parmesan cheese a handful at a time until melted and smooth. Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg (optional). Taste and adjust seasoning. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency that will coat the pasta.

Combine pasta and sauce

Return the drained pasta to the large pot or into the skillet with the mushrooms (reheat pan briefly over low heat). Pour the Alfredo sauce over the pasta and mushrooms and toss gently to combine, adding reserved pasta water as needed to loosen the sauce and ensure an even coating (use 2–4 tablespoons to start). Fold in the reserved sautéed mushrooms.

Adjust and garnish

Stir in 1 teaspoon lemon juice if using to brighten the flavors and 8 thinly sliced basil leaves. Taste and adjust salt and pepper. Plate the pasta and sprinkle with 1/4 cup extra grated Parmesan and the reserved mushroom garnish. Tear remaining basil leaves and scatter on top for color. Serve immediately.