Fettuccine Alfredo is one of my favorite pasta dishes. Creamy sauces are my go to for pasta. Whether it be a carbonara, rose, or in this case, Alfredo sauce, I love them all. Creamier the better I feel. Now don’t get me wrong, I love a good bolognese, hearty tomato sauce, pesto, but there is something about a creamy sauce that gives me all the comfort feels.
In this specific Fettuccine Alfredo I added flavors of rosemary, which give you that punch of flavor. Love the way rosemary always gives a dish a tone of flavor. Sliced mushrooms about 3 cups worth, to give an earthy meaty substance. This helped round out all the flavors.
I started to melt about 2Tbsp of unsalted butter to a Dutch oven, you can use a heavy bottom pot if you don’t have a Dutch oven. I added my mushrooms to the melted and sautéed with some dried rosemary, until just browned.
Once the mushrooms were browned but not soft, I still wanted a meaty bite in the mushrooms. I removed them from the pot and set them aside. I left the juices from the mushrooms in the pot, and added a cup of unsalted butter along with cream, dried rosemary, garlic, lots of pepper and a small pinch of salt. Whisk until butter is fully melted and the sauce starts to thicken. Once the thick starts to thicken add the freshly grated Parmesan. And whisk until cheese is melted and nice and creamy.
Boil your fettuccine pasta until al Dante, drain and then add to the sauce, along with the mushrooms. Toss until all is well combined.
Prep Time 30mins
• 1 cup (2 sticks) of unsalted butter plus 2 Tbsp
• 3 cups of sliced baby Bella mushrooms
• 1/4 tsp plus 11/2 tsp of dried rosemary
• 1 1/2 cups of heavy cream
• 2 large garlic cloves or 4 small minced
• 3/4 cup of grated Parmesan
• 1 tsp fresh ground black pepper
• pinch of salt
• 1 lbs of fettuccine pasta cooked
1) Start to boil water in a large pot. Add fettuccine once water is boiled and cook according to package and until al dente.
2) In a Dutch oven or heavy bottomed pot, melt 2 Tbsp of butter. Once butter is melted, add your sliced mushrooms and 1/4 tsp of dried rosemary. Sauté until just browned. Once browned remove from pot, but leave all the juices.
3) Add the rest of the butter, rest of the rosemary, garlic salt pepper and heavy cream to the Dutch oven along with all the juices from the mushrooms over medium high heat. Whisk until butter is melted and the sauce starts to bubble. Turn heat to medium low. Try not to burn the bottom.
4) Now that sauce is creamy add the Parmesan and whisk until cheese is melted.
5) When sauce is finished, add pasta and your mushrooms. Toss until well combined. Now your ready to serve. ENJOY!