Creamy Fettuccine Alfredo Mushrooms (Printable)

Silky fettuccine in creamy Parmesan sauce with sautéed mushrooms for a comforting Italian main.

# What You Need:

→ Pasta

01 - 14 oz fettuccine

→ Mushrooms

02 - 10 oz cremini or button mushrooms, sliced
03 - 2 tablespoons unsalted butter

→ Sauce

04 - 2 tablespoons 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 tablespoons fresh parsley, chopped
13 - Extra Parmesan cheese, for serving

# How To Cook:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until golden and tender. Remove the mushrooms from the skillet and set aside.
03 - In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in the heavy cream and whole milk. Bring the mixture to a gentle simmer over low heat, stirring occasionally.
05 - Gradually stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt, freshly ground black pepper, and a pinch of nutmeg if desired.
06 - Return the sautéed mushrooms to the skillet. Add the drained fettuccine and toss thoroughly to coat, adding reserved pasta water incrementally to achieve a silky sauce consistency.
07 - Remove from heat, sprinkle with chopped parsley, and serve immediately with additional Parmesan cheese.

# Expert Tips:

01 -
  • The sauce clings to every strand of pasta without feeling heavy or greasy.
  • Mushrooms add a meaty, earthy depth that makes this feel like a restaurant dish at home.
  • It comes together in under 40 minutes, perfect for weeknight indulgence.
  • Leftovers reheat beautifully with a splash of milk to bring back the creaminess.
02 -
  • Always reserve pasta water before draining, because once it's gone, you can't get back that starchy magic that makes the sauce cling.
  • Add the Parmesan off the heat or on very low heat to prevent it from turning grainy or clumping.
  • Don't overcrowd the mushrooms in the pan or they'll steam instead of browning and lose that caramelized flavor.
03 -
  • Use a splash of white wine when sautéing the mushrooms for an extra layer of flavor that cuts through the richness.
  • Grate your own Parmesan instead of buying pre-grated, it melts smoother and tastes infinitely better.
  • Toss the hot pasta with the sauce off the heat for about 30 seconds so the noodles absorb the flavors without the sauce breaking.

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