Mushroom Alfredo Fettuccine

Wide ribbons of fettuccine are cloaked in a velvety Alfredo made with real Parmigiano Reggiano, aged Pecorino, and heavy cream, enriched with butter-sautéed wild mushrooms, white wine, garlic, and a touch of nutmeg. Finished with crispy mushroom chips and black pepper, this is pure Italian-American decadence done right.

Why You’ll Love This Recipe

This is the Alfredo you’ve been searching for your entire life. The sauce is so glossy it looks like liquid silk, the mushrooms add deep umami and texture, and the cheese pull is straight out of a food commercial. It’s richer than Olive Garden but still takes only 25 real minutes. One bite and you’ll never go back to jarred sauce again. Perfect for date nights, Valentine’s, or when you just need to treat yourself like royalty.

Yield: serves 4

Mushroom Alfredo Fettuccine

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Silky, garlicky mushroom Alfredo with three kinds of cheese, white wine, and golden fettuccine – the creamiest pasta of your dreams.

Prep Time 12 minutes

Cook Time 22 minutes

Additional Time 5 minutes

Total Time 39 minutes

Ingredients

• 400 g bronze-die fettuccine
• 500 g mixed wild mushrooms, sliced or torn
• 100 g (7 tbsp) European-style salted butter, divided
• 5 large garlic cloves, sliced paper-thin
• ¾ cup (180 ml) dry white wine
• 1½ cups (360 ml) heavy cream (38% fat)
• 100 g (1 cup) freshly microplaned Parmigiano Reggiano
• 50 g (½ cup) freshly microplaned aged Pecorino Romano
• ⅛ teaspoon freshly grated nutmeg
• Sea salt & lots of freshly cracked black pepper
• ¼ cup finely chopped flat-leaf parsley
• Optional: crispy mushroom chips (see previous recipes) or truffle oil

Instructions

1. Bring 6 quarts water to a rolling boil. Salt aggressively (sea-salty).
2. Heat your widest sauté pan (14-inch) over high for 2 minutes. Add 4 tbsp butter. When foaming subsides, add ALL mushrooms in one layer. Do NOT stir for 4 full minutes — let them sear golden.
3. Toss mushrooms, cook another 3–4 minutes until deeply browned and liquid evaporates. Season with ½ tsp salt. Push to the edges.
4. Drop fettuccine into the boiling water now. Set timer for exactly 8 minutes (it will finish in sauce).
5. Add remaining 3 tbsp butter + paper-thin garlic to the center. Cook 45–60 seconds until garlic is pale golden. Pour in white wine — sizzle! Scrape up every brown bit and reduce by two-thirds (2 minutes).
6. Remove pan from heat completely. Pour in cold heavy cream and stir — this tempers it. Return to medium-low and simmer gently 2 minutes.
7. Reserve 2 full cups pasta water. Using tongs, transfer pasta directly into the sauce (some water clinging is perfect).
8. Add ¾ cup pasta water, all the Parmigiano, and Pecorino in 3 batches while tossing vigorously with tongs for 2 full minutes over medium heat. The sauce will transform from watery to glossy and thick. Add more pasta water ¼ cup at a time until it perfectly coats each strand.
9. Remove from heat. Add nutmeg, a final 1 tsp raw butter, half the parsley, and tons of cracked pepper. Toss once more. Let rest in warm pan 5 minutes — sauce will settle into pure velvet.
10. Twirl into warmed bowls, shower with extra cheese, remaining parsley, more pepper, and optional crispy mushroom chips or a drop of truffle oil. Serve immediately with chilled Pinot Grigio and zero conversation for the first three bites.

Notes

The mushroom fond is non-negotiable — never wipe the pan.

Use the very best cheese and butter you can afford — this dish has nowhere to hide.

Naturally vegetarian and easily made gluten-free.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 664Total Fat 41gSaturated Fat 25gUnsaturated Fat 16gCholesterol 210mgSodium 258mgCarbohydrates 47gFiber 6gSugar 9gProtein 20g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

1. Use bronze-die fettuccine (De Cecco, Garofalo, or Rummo) — the rough texture grabs sauce like Velcro.
2. Make the sauce in the mushroom pan — all that fond is flavor gold.
3. Add the cream OFF heat first, then gently rewarm — prevents curdling.
4. Reserve 2 full cups pasta water — starchy magic.
5. Use a microplane for both cheeses — powdery texture melts instantly into gloss.
6. Finish with raw butter + a pinch of nutmeg AFTER the cheese — restaurant trick #1.
7. Toss the pasta for a full 2 minutes in the sauce — this is what makes it restaurant-level.

Ingredients Notes

• Fettuccine: 400 g dried bronze-cut (rough texture = sauce clings)
• Mixed mushrooms: 500 g total — cremini, shiitake, oyster, king trumpet
• Heavy cream: 38% fat minimum (whipping cream)
• Cheeses: 100 g 24-month Parmigiano Reggiano + 50 g aged Pecorino Romano (microplaned)
• European butter: 82–84% fat for depth
• White wine: dry, crisp (never “cooking wine”)
• Garlic: 5 large cloves, sliced paper-thin

Variations and Substitutions

• Protein: Add grilled chicken, shrimp, or lobster tail.
• Vegan: Oatly cream + nutritional yeast + vegan Parmesan + GF pasta.
• Truffle Alfredo: Finish with white truffle oil or fresh truffle.
• Spicy: Infuse Calabrian chili in the butter.
• Green: Stir in baby spinach or peas at the end.
• Gluten-free: Jovial fettuccine (amazing texture).

Storage Options

• Fridge: Up to 3 days in airtight container.
• Reheat gently on stove with splash of cream/water — never microwave (sauce breaks).
• Freezer: Freeze in portions up to 2 months; thaw overnight and reheat with fresh cream.

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