Fettuccine Alfredo

By Tracy

4 Person

45 Minutes

0 Calories

Fettuccine alfredo with mushrooms brings a mix of cheesy, creamy and earthy flavors together. It's a restaurant-worthy dish you can totally make at home. Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home. Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining!

Ingredients

1/4 cup Chopped fresh parsley
1 pound Fettuccine
1 1/2 cups Grated parmesan cheese
2 cups Whole milk
3 tbsp. All-purpose flour
1/2 tsp. Black pepper
1/2 tsp. Salt
1/4 cup Butter
8 oz. Small shiitake mushrooms, sliced
8 oz. Baby cremini mushrooms, sliced

Method

01

Melt the butter in a deep saute pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).
02

Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.
03

Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
04

Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.
05

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.
06

Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.

Related Tags

Fettuccine Alfredo

4.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

1/4 cup Chopped fresh parsley

1 pound Fettuccine

1 1/2 cups Grated parmesan cheese

2 cups Whole milk

3 tbsp. All-purpose flour

1/2 tsp. Black pepper

1/2 tsp. Salt

1/4 cup Butter

8 oz. Small shiitake mushrooms, sliced

8 oz. Baby cremini mushrooms, sliced

03 Method

Step 1

Melt the butter in a deep saute pan over medium heat. Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender. Season with salt and pepper (give one a taste!).

Step 2

Add the flour to the pot and stir it in to coat the mushrooms. The flour will form a paste on the mushrooms and the pan will look quite dry. Cook for a minute and turn heat down to low.

Step 3

Slowly add the milk while stirring; the flour will dissolve in the milk. If any lumps of flour form, break them up against the side of the pan with the back of your spoon. Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.

Step 4

Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.

Step 5

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and set aside.

Step 6

Divide the pasta between plates and top with a generous serving of the sauce. Garnish with fresh parsley and serve.

04 Author