Creamy Fettuccine Alfredo Mushrooms (Printable)
Silky fettuccine in a rich Parmesan sauce with golden sautéed mushrooms and fresh parsley.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine
→ Mushrooms
02 - 10 oz cremini or button mushrooms, sliced
03 - 2 tbsp unsalted butter
→ Sauce
04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1/4 cup whole milk
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of freshly grated nutmeg (optional)
→ Garnish
12 - 2 tbsp fresh parsley, chopped
13 - Extra Parmesan cheese, for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Heat 2 tablespoons butter in a large skillet over medium heat. Add sliced mushrooms and sauté 5 to 7 minutes until golden and tender. Remove mushrooms and set aside.
03 - In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in heavy cream and whole milk. Simmer gently over low heat, stirring occasionally.
05 - Gradually add grated Parmesan, stirring until fully melted and sauce is smooth. Season with salt, pepper, and optional nutmeg.
06 - Return mushrooms to the skillet. Add drained fettuccine and toss to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
07 - Remove from heat, garnish with chopped parsley, and serve immediately with extra Parmesan cheese.
# Expert Tips:
01 -
- The whole thing comes together in under 40 minutes, which means you can feed people something restaurant-quality on a Wednesday night without breaking a sweat.
- Mushrooms add an earthy depth that keeps the sauce from feeling one-note or overly heavy.
- There's barely any technique involved—if you can stir and taste as you go, you've already got this.
02 -
- Cheese will seize and become grainy if it hits boiling cream directly—keep your heat gentle and add it slowly, stirring constantly, or you'll end up with something that tastes fine but feels like sandpaper on your tongue.
- Don't skip the pasta water; those starch molecules are what make the sauce cling to the noodles instead of sliding off.
- Taste the sauce before finishing—it should taste slightly more salty and peppery than you'd want to eat plain, because the pasta will dilute it slightly.
03 -
- Room temperature ingredients matter less here than they do in some recipes, but cold cream straight from the fridge takes longer to heat and can curdle if you're not careful—let it sit out for ten minutes while your pasta water boils.
- The skillet should be large enough that you can toss everything comfortably without splashing sauce on the stovetop; a 12-inch skillet is perfect for four servings.