This is by no means healthy (it does have mushrooms, does that count?)…but it does taste good! I never realized how easy it is to make alfredo! You could easily add other veggies or meats, like peas, zucchini, chicken, or shrimp. I got this recipe from the Cooks Illustrated Cookbook, once again, I highly recommend it. However, their recipe did not have mushrooms, I added those. Here it is…
What you’ll need:
- 1 1/2 cups heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp pepper (I used slightly more)
- 1 package of fettuccine
- 3/4 cup of Parmesan, grated
- 1/8 teaspoon nutmeg
- 1 package of baby portabella mushrooms, sliced
- Cook the mushrooms first, heat olive oil in a pan on medium.
- Add the mushrooms in 2 batches to make sure they aren’t crowded
- Saute until browned and set aside in a dish
- Bring 1 cup of heavy cream and butter to simmer in a large saucepan. Reduce heat to low and simmer about 12-15 minutes.
- Remove pan from heat and stir in remaining 1/2 cup of heavy cream, 1/2 tsp of salt and pepper
- While cream reduces (step 1) bring water to boil in a large pot and add pasta until it is almost al dente. Save 1/4 cup of pasta water. Then drain.
- Return cream mixture to simmer, add drained pasta, Parmesan, nutmeg, and mushrooms.
- Cook pasta over low heat for a couple minutes, until pasta is cooked.
- Add pasta water if needed for consistency, sauce will thicken as pasta is served.
Wine Pairing: A nice buttery Chardonnay would pair well with this meal because of the cream sauce. I would suggest a white Burgundy.