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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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning.
Step 5
Lower the heat to medium-low and pour in the heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
Step 6
Add the grated Parmesan cheese gradually, stirring constantly to ensure it melts smoothly into the sauce. Season with salt and black pepper.
Step 7
If the sauce is too thick, use small amounts of the reserved pasta water to thin it out to your desired consistency.
Step 8
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce.
Step 9
Taste and adjust seasoning if necessary. Remove from heat.
Step 10
Serve immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
| Serving size | (1486.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4907.2 |
| Total Fat 328.4g | 0% |
| Saturated Fat 190.3g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 888.4mg | 0% |
| Sodium 6771.9mg | 0% |
| Total Carbohydrate 275.5g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 16.7g | |
| Protein 183.5g | 0% |
| Vitamin D 15.9IU | 0% |
| Calcium 3949.3mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 1383.5mg | 0% |
Source of Calories