Fettuccine Alfredo

Let me start off by saying I love pasta, I could eat it daily. With so many different styles and textures, sauces and colors the possibilities are endless! Fettuccine Alfredo, for me, is the quintessential pasta dish, creamy, cheesy, vegetarian, and just one new ingredient can make the entire dish new and fun all over again. Another huge plus? This dish takes a total of thirty minutes to prep and cook, super fast. This Alfredo is particularly savory, and oh so creamy, my mouth is watering just thinking about it.

I decided to "dress up" my fettuccine with fresh from the market, Crimini mushrooms, so yummy!

Serves 4 - 6

First, dice half of a large onion.

Next peel and mince about four garlic cloves.

With a damp cloth, clean four large Crimini mushrooms.

Trim the stems and slice the mushrooms and set all ingredients aside.

You will also need one 16 ounce package of fettuccine.

To start the sauce add 20 ounces of heavy cream to a saucepan set on medium/high.

Heat the cream and bring it to a simmer.

Cut one stick of unsalted butter into smaller pieces.

Add the butter to the cream and stir to melt butter. Return mixture to a boil.

Meanwhile, on another burner, cook fettuccine per package ingredients, to al dente. 

When done, drain and set aside for later use.

Grate 3/4 a cup of Parmesan cheese.

Add the cheese to the mixture and stir to prevent the cheese from settling and sticking on the bottom.

Add in salt to taste.

And your preferred amount of freshly cracked black pepper. Turn heat to low and let the sauce cook five minutes more before removing from heat.

In another pan heat 2 tablespoons of extra virgin olive oil.

Add in the onions and cook until soft

Add in the minced garlic and cook for another two minutes stirring frequently to prevent sticking.

Add in the sliced mushrooms, 1/4 cup of finely chopped fresh Italian parsley, 1 teaspoon of oregano, and a fresh sprinkle of black pepper. Combine ingredients well and cook mushrooms until soft and slightly browned.

Add the Alfredo sauce to the pan and stir together.

The sauce will look so creamy and beautiful.

Add in your cooked fettuccine and toss well.

Make sure to coat the fettuccine pieces, I like to use tongs to toss my pasta, it makes it so easy.

Finally, sprinkle a 1/4 cup of freshly chopped Italian parsley on top and remove from heat. Serve and garnish with more parsley if desired. So rich, creamy, fast & delicious, enjoy!