Creamy Fettuccine Alfredo Mushrooms (Printer-friendly)

Silky fettuccine coated in a creamy Parmesan sauce with tender 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

# Method:

01 - Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
02 - Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until golden and tender. Remove mushrooms from the skillet and set aside.
03 - In the same skillet, melt another 2 tablespoons of butter. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer over low heat while stirring occasionally.
05 - Gradually add the grated Parmesan, stirring until fully melted and the sauce is smooth. Season with salt, black pepper, and an optional pinch of nutmeg.
06 - Return the sautéed mushrooms to the skillet and add the drained fettuccine. Toss everything to coat evenly, adding reserved pasta water as needed to loosen the sauce.
07 - Remove from heat and sprinkle with chopped fresh parsley. Serve immediately with extra Parmesan cheese on the side.

# Expert Tips:

01 -
  • It's ready in 35 minutes, which means weeknight dinners feel luxurious without the stress.
  • The mushrooms add an earthy richness that makes this feel more restaurant-quality than the classic version.
  • One pot (well, one skillet) handles almost everything, so cleanup doesn't ruin the mood.
02 -
  • Pre-grated Parmesan will make your sauce grainy and separated; it's worth buying a wedge and grating it fresh, the difference is genuinely noticeable.
  • Don't skip reserving the pasta water—that starch is what transforms a heavy, slick sauce into something silky that actually clings to the pasta.
  • Keep the heat low when the cream is in the pan; a hard boil breaks the emulsion and the sauce splits into greasy, curdled bits.
03 -
  • Use a microplane to grate your nutmeg fresh right before adding it—the flavor is incomparably brighter than pre-ground.
  • Don't rush the mushroom browning step; those golden bits stuck to the pan are flavor, and deglazing with wine or cream captures all of it.

Go back