Alfredo Mushroom - Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add fettuccine and cook until just al dente (follow package instructions, usually 8–10 minutes for dried, 2–4 for fresh). Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and slice them about 1/4" thick. Mince shallot (or onion) and garlic; chiffonade the fresh basil.

Sauté mushrooms

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large, wide skillet over medium-high heat until butter foams. Add sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes. Stir and continue to cook until they release liquid and it evaporates and mushrooms are golden-brown, about 4–6 more minutes. Season with 1/2 teaspoon salt and 1 teaspoon black pepper while cooking.

Add aromatics

Reduce heat to medium. Push mushrooms to one side, add the minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Stir together with the mushrooms and remove about 1/4 cup of the cooked mushrooms to a small bowl for garnish (optional).

Make a roux

In a separate medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Sprinkle 2 tablespoons flour into the butter and whisk constantly for 1–2 minutes to cook the raw flour taste, forming a pale roux but not letting it brown.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup heavy cream until smooth. Bring just to a gentle simmer, whisking frequently, until the mixture thickens slightly, about 3–5 minutes.

Finish sauce

Lower heat to low. Add 1 cup grated Parmesan and 2 tablespoons cream cheese (if using), whisking until melted and smooth. Season with 1/4 teaspoon freshly grated nutmeg and 1/2 teaspoon black pepper. Taste and add salt to preference. If sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water to reach desired consistency.

Combine pasta, mushrooms and sauce

Add drained pasta to the skillet with the mushrooms (or to the saucepan with the sauce—use whatever pan gives you more room). Pour the Alfredo sauce over the pasta and mushrooms. Toss gently with tongs or two forks to coat everything evenly. If the sauce seems tight, add reserved pasta water, 1–2 tablespoons at a time, until the sauce clings to the pasta in a creamy coat (you should use up to the reserved 1/2 cup as needed).

Add basil and adjust seasoning

Stir in the chiffonaded basil (about 1 cup) and 1 teaspoon extra-virgin olive oil if desired for gloss. Taste and adjust salt and pepper.

Plate and garnish

Divide the pasta among 4 warmed plates or bowls. Top each portion with reserved sautéed mushroom pieces (if set aside), sprinkle with 1 tablespoon grated Parmesan per serving (about 1/4 cup total for all), and scatter torn basil leaves. Finish with a grind of black pepper and an optional light drizzle of extra-virgin olive oil.