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Home Dish Fettuccine Alfredo with Mushrooms

Fettuccine Alfredo with Mushrooms

Name: How to cook Fettuccine Alfredo with Mushrooms - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

danh

Fettuccine Alfredo with Mushrooms

Alfredo with no cream or milk, skip the mushrooms completely to have the authentic Italian recipe. To add pictures in steps.

Ingredient

Food ration :

2 servings

Cooking time :

15 to 30 mins

1 tbsp

olive oil

small pack white or brown button mushrooms

3-4 tsp

garlic (minced)

2 tsp

shallots (minced)

1 tsp

dried herb de Provence

1 tsp

or 2 pinches of kosher salt

1 tsp

mixed peppercorn (ground)

200 g

fettuccine (dried)

medium pot water

2 tsp

salt

2 tbsp

unsalted butter

4 tbsp

parmegiano regiano (finely grated)

2-4 tbsp

pasta water

Cooking instructions

* Step 1

Heat up a pan on high heat and add 1 tbsp olive oil. Wait for oil to shine and shimmer.

* Step 2

Add mushrooms and saute on high heat for about 5 to 7 minutes to release it's water. Leave and toss every 60 seconds to get color. Increase heat if released water is not evaporating instantly.

* Step 3

Once mushrooms start to shrink, lower heat to medium and add minced shallots. Add a tbsp more oil if the pan seems too dry.

* Step 4

Saute shallots until translucent, then add minced garlic and herbs. Season to taste with kosher salt and ground mixed peppercorns.

* Step 5

Saute and toss for about 60 seconds and set pan aside.

* Step 6

Start cooking the pasta. You can do this concurrently with mushrooms if the dried pasta takes roughly the same time (~10 mins). Add water and 2 tsp salt into a medium pot and set to high heat.

* Step 7

Once it starts to boil, add in pasta and cook based on packaging. Do not undercook as the finishing steps later are off the heat.

* Step 8

While waiting for pasta to cook, add 2 tbsp butter and half (2 tbsp) of the finely grated parmegiano regiano into the pan of mushrooms.

* Step 9

Once pasta is done, taste a strand to make sure it's al dente. Use tongs to lift pasta and immediately transfer to pan of mushrooms. Do not strain or lift pasta up to drain before transfer.