Creamy Mushroom Alfredo Pasta (Printer View)

Rich, velvety pasta with golden sautéed mushrooms in a luscious cream sauce. Ready in just 30 minutes for ultimate comfort dining.

# Components:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Mushrooms & Aromatics

02 - 2 tablespoons olive oil
03 - 1 pound cremini or button mushrooms, sliced
04 - 3 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Creamy Sauce

08 - 1 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter
11 - 1/4 teaspoon freshly grated nutmeg

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese, to serve

# Method steps:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 6 to 8 minutes until golden and moisture has evaporated.
03 - Add chopped shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes until fragrant.
04 - Reduce heat to medium. Add butter and allow it to melt, then pour in heavy cream. Bring to a gentle simmer.
05 - Stir in grated Parmesan and nutmeg until cheese melts and sauce thickens slightly, approximately 2 to 3 minutes. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve a silky sauce consistency.
07 - Distribute onto serving plates immediately. Garnish with fresh chopped parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything comes together in one pan after the pasta boils, so cleanup is mercifully simple.
  • The earthy mushrooms and silky Parmesan cream feel indulgent without being fussy or complicated.
  • It tastes like something from a cozy Italian trattoria but takes less time than ordering takeout.
02 -
  • Do not skip reserving pasta water, that starchy liquid is the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • Let the mushrooms cook without stirring them too much at first, crowding or constant movement releases moisture and prevents browning.
  • Add the Parmesan off high heat or it can seize up and turn grainy instead of melting smoothly into the cream.
03 -
  • Use a mix of mushroom varieties like shiitake, oyster, or porcini for deeper, more layered flavor.
  • Grate your Parmesan fresh from a block, the pre-grated kind contains cellulose that prevents smooth melting.
  • If the sauce breaks or looks oily, whisk in a spoonful of pasta water off the heat to bring it back together.
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