Creamy Garlic Mushroom Fettuccine

Name: Creamy Garlic Mushroom Fettuccine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) dried fettuccine; 2 tablespoons (36 g) kosher salt, for the pasta water; 16 oz (450 g) cremini mushrooms, wiped clean, stems trimmed, sliced ¼-inch (6 mm) thick; 1 tablespoon (15 ml) olive oil; 3 tablespoons (42 g) unsalted butter, cut into 3 equal pieces (1 tablespoon each); 1 medium (50 g) shallot, finely diced; 5 cloves (15 g) garlic, minced; 1 teaspoon (1 g) fresh thyme leaves, stripped from the stems; ¼ cup (60 ml) dry white wine (optional); 1½ cups (360 ml) heavy cream, cold; 3 oz (85 g) Parmesan cheese, finely grated (about 1½ cups / 150 g, loosely packed); ½ teaspoon (3 g) kosher salt, for the mushrooms, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground, plus more for serving; 1 teaspoon (5 ml) fresh lemon juice, freshly squeezed from about ¼ lemon; ¼ cup (12 g) fresh flat-leaf parsley, finely chopped

From the MyKitchenBank Kitchen

Silky fettuccine tossed in a garlicky Parmesan cream sauce with deeply browned cremini mushrooms, finished with fresh parsley and black pepper. A weeknight take on fettuccine Alfredo with more savory depth.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: 4 generous dinner portions (about 1½ cups each)

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Ingredients

4 servings

12 oz (340 g) dried fettuccine
2 tablespoons (36 g) kosher salt, for the pasta water
16 oz (450 g) cremini mushrooms, wiped clean, stems trimmed, sliced ¼-inch (6 mm) thick
1 tablespoon (15 ml) olive oil
3 tablespoons (42 g) unsalted butter, cut into 3 equal pieces (1 tablespoon each)
1 medium (50 g) shallot, finely diced
5 cloves (15 g) garlic, minced
1 teaspoon (1 g) fresh thyme leaves, stripped from the stems
¼ cup (60 ml) dry white wine (optional)
1½ cups (360 ml) heavy cream, cold
3 oz (85 g) Parmesan cheese, finely grated (about 1½ cups / 150 g, loosely packed)
½ teaspoon (3 g) kosher salt, for the mushrooms, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground, plus more for serving
1 teaspoon (5 ml) fresh lemon juice, freshly squeezed from about ¼ lemon
¼ cup (12 g) fresh flat-leaf parsley, finely chopped

Equipment (8)

Large pot (6-quart / 5.5 L) for the pasta
Large deep skillet or sauté pan, 12-inch (30 cm)
Box grater or microplane
Tongs or pasta fork
Liquid measuring cup for reserving pasta water
Colander
Wooden spoon
Kitchen timer

Steps

Before you start

Grate the Parmesan from a block yourself; pre-grated cheese contains anti-caking agents and tends to make the sauce grainy.
Have everything chopped and measured before you start. The sauce comes together quickly and the pasta must be hot when tossed.
Start the pasta water first so it boils while you prep and brown the mushrooms.
The pasta goes in while the cream simmers, so read steps 6 to 9 before you begin and set a timer.
Do not drain the pasta without first reserving at least 1 cup (240 ml) of the cooking water.

1
Boil pasta water
- Fill a 6-quart (5.5 L) pot with about 5 quarts (4.5 L) of water, add the 2 tablespoons kosher salt, cover, and bring to a rolling boil over high heat.
- It will boil while you prep and brown the mushrooms.
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Ready when: Large, vigorous bubbles break the surface constantly
Tip: Salt the water generously; it is the only chance to season the pasta itself.
2
Prep the aromatics
- While the water heats, slice the mushrooms, dice the shallot, mince the garlic, strip the thyme leaves, grate the Parmesan, chop the parsley, and squeeze the lemon juice.
- Cut the butter into three 1-tablespoon pieces.
- Keep the garlic and shallot together on one board.
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Ready when: Everything is measured and within reach of the stove
Tip: Wipe mushrooms with a damp paper towel rather than soaking them; they absorb water and won't brown.
3
Brown the mushrooms
- Heat the olive oil and 1 tablespoon of the butter in a 12-inch (30 cm) skillet over medium-high heat until the butter foams.
- Add the mushrooms in a single crowded layer, sprinkle with ½ teaspoon salt, and cook without stirring for 3 minutes.
- Then stir and cook 5 to 6 minutes more.
- Leave the mushrooms in the pan.
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Ready when: Mushrooms have released their liquid, the pan is nearly dry, and the slices are deep golden brown with crisp edges
Tip: Don't stir too early. Letting them sit is what produces browning instead of steaming.
4
Soften shallot and garlic
- Reduce the heat to medium.
- Add 1 tablespoon butter and the shallot to the mushrooms; cook, stirring, for 2 minutes until softened.
- Add the garlic and thyme and stir for 30 seconds until fragrant.
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Ready when: Shallot is translucent and the garlic smells sweet and fragrant but has not darkened
Tip: Burnt garlic turns bitter; lower the heat if it colors quickly.
5
Deglaze the pan
- Pour in the white wine, if using, and scrape up the browned bits from the bottom of the pan with a wooden spoon.
- Simmer 1 to 2 minutes until the liquid is reduced by about two-thirds and the sharp alcohol smell fades.
- If skipping the wine, add 3 tablespoons of water instead and scrape the pan.
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Ready when: Only about 1 tablespoon of syrupy liquid remains
6
Start the pasta
- Add the fettuccine to the boiling water and stir for the first 30 seconds so the strands don't stick.
- Set a timer for 1 minute less than the package directions (usually 9 to 10 minutes) so the pasta finishes in the sauce.
- Move straight on to the cream while it cooks.
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Ready when: Pasta is flexible and tender on the outside with a slightly firm, chalky center when bitten
Tip: Don't rinse the pasta after draining; the surface starch helps the sauce cling.
7
Simmer the cream
- Pour the cream into the skillet with the mushrooms and bring to a gentle simmer over medium heat.
- Add the pepper.
- Simmer 4 to 5 minutes, stirring occasionally, until slightly thickened.
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Ready when: Sauce coats the back of a spoon and a finger drawn through it leaves a clear line
Tip: Keep it at a gentle simmer, not a hard boil, or the cream may separate.
8
Add the cheese
- Reduce the heat to low.
- Add the remaining 1 tablespoon butter and sprinkle the Parmesan in three handfuls, stirring until each addition melts before adding the next.
- Keep the sauce on the lowest heat until the pasta timer goes off.
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Ready when: Sauce is smooth, glossy, and pale golden with no visible cheese threads
Tip: Cheese added over high heat clumps and turns stringy, so keep the heat low.
9
Drain, toss, and finish
- When the timer goes off, scoop out 1 cup (240 ml) of pasta water, then drain the fettuccine.
- Add it to the skillet and toss with tongs for 1 to 2 minutes over low heat.
- Add pasta water, 2 tablespoons at a time (usually ¼ to ½ cup / 60 to 120 ml total), until the sauce clings to the noodles in a silky coating.
- Stir in the lemon juice and half the parsley.
- Taste and add salt if needed.
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Ready when: Sauce is loose and glossy, coats the noodles, and pools only slightly on the bottom of the pan
Tip: The sauce thickens quickly as it cools, so loosen it with extra pasta water if it tightens.
10
Serve immediately
- Divide among four warm bowls, twirling the pasta into nests and spooning the mushrooms and sauce on top.
- Finish with the remaining parsley and extra black pepper.
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Tip: Warm the bowls with hot tap water beforehand to keep the sauce from tightening.

Good to know

Tips

Brown the mushrooms in a wide pan and don't stir too soon; that deep browning is where most of the flavor comes from.
Starchy pasta water is the key to a silky sauce that clings; add it a little at a time.
Grate the Parmesan finely so it melts quickly and smoothly into the cream.
Add a pinch of freshly grated nutmeg or red pepper flakes with the pepper for a subtle twist.

Make ahead

Slice the mushrooms, mince the garlic and shallot, and grate the cheese up to 1 day ahead and refrigerate separately in airtight containers. The finished pasta is best made fresh.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the cream sauce can separate. Reheat gently in a skillet over low heat with 2 to 3 tablespoons of milk or water, stirring until creamy and hot throughout.

Substitutions

cremini mushrooms → White button, baby bella, or a mix with shiitake. Use the same weight; remove tough shiitake stems.
dry white wine → Low-sodium chicken or vegetable broth. Use ¼ cup (60 ml); it's also fine to skip, as in the recipe.
Parmesan cheese → Pecorino Romano. Saltier and sharper; use the same weight and taste before adding more salt.
dried fettuccine → Tagliatelle or pappardelle. Cook according to the package, still 1 minute short of al dente.