Fettuccine with Portabella Alfredo Sauce
Indulge in the creamy decadence of Fettuccine with Portabella Alfredo Sauce—a luxurious twist on the classic Alfredo recipe. Tender fettuccine noodles are cloaked in a velvety sauce made with rich heavy cream, freshly grated Parmesan cheese, and buttery sautéed portabella mushrooms, which lend a deep, earthy flavor to this comforting dish. A touch of garlic adds aromatic depth, while a sprinkle of fresh parsley makes for an elegant finish. Ready in just 35 minutes and perfect for a cozy weeknight dinner or an impressive date-night meal, this restaurant-quality recipe is sure to delight. Serve it with a side of garlic bread or a crisp green salad for a complete, unforgettable meal. Don't miss this irresistible fusion of creamy, savory perfection!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 8 ounces Portabella mushrooms
- 3 Garlic cloves, minced
- 2 cups Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the Alfredo sauce. Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter and 1 tablespoon of olive oil.
Clean and slice the portabella mushrooms into thin pieces. Add them to the skillet and sauté for 6-8 minutes, or until softened and lightly golden brown. Stir occasionally.
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning.
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese gradually, stirring constantly to ensure it melts smoothly into the sauce. Season with salt and black pepper.
If the sauce is too thick, use small amounts of the reserved pasta water to thin it out to your desired consistency.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce.
Taste and adjust seasoning if necessary. Remove from heat.
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 38.7 g | 193% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 515 mg | 40% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 289 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
