When my husband and I were dating, he made me an amazing meal – Veal parmesan, fettuccini alfredo with mushrooms, sliced kiwi and homemade Kahlua to end the meal. I was impressed! And this dish has remained a favorite. Here’s his twist on a classic dish – and we call it, Fettuccini al-Ferno.
Making Fettuccini Alfredo – Fern Style:
This amazing, cheesy noodle dish is very much like classic alfredo but it that has mushrooms. They are sautéed in butter and garlic and added to the pasta. It’s easy and delicious enough for company.
The first thing is to get the mushrooms going. Clean them with a brush. Don’t rinse them – they will absorb the water. Slice them about 1/4 inch thick.
Melt half the butter in a heavy skillet. Add the garlic and stir gently.
Lay the mushrooms in the bottom of the pan and cook on medium-high heat, turning once, on both sides. You want them to brown and for their liquid to evaporate.
Remove from the heat and set aside.
While the mushrooms are cooking, prepare the pasta according to the package directions. Use fettuccini noodles. They are thin and flat and hold the sauce perfectly! Drain the pasta, reserving about 1/8 cup of the liquid.
Put the pasta, the pasta liquid, the remaining butter and the cream into the pan you cooked the pasta in. On low heat, cook until everything is blended and starting to thicken.
Add the parmesan cheese and gently simmer until the cheese is melted, stirring frequently.
Stir in the mushrooms.
Just before serving, stir in the parsley. Serve hot, garnished with a little more parm and a bit of chopped parsley.
© Copyright 2023 The Lazy Gastronome
The classic pasta with parmesan cream sauce with sauteed mushrooms added.
- 1/4 pound crimini mushrooms
- 1/2 cup butter
- 1/2 teaspoon minced garlic
- 1/4 teaspoon kosher salt
- 2 cups cooked fettuccini noodles Be sure to use fettuccini noodles. They are thin and flat and hold the sauce perfectly!
- 1/2 cup heavy cream
- 1/2 cup fresh grated parmesan
- 1 Tablespoon minced parsley
- extra parmesan for garnish
- salt and pepper to taste
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The first thing is to get the mushrooms going. Clean them with a brush. Don't rinse them - they will absorb the water. Slice them about 1/4 inch thick.
-
Melt half of the butter in a heavy skillet. Add the garlic and stir gently. Lay the mushrooms in the bottom of the pan and cook on medium high, turning once, on both sides. You want them to brown and for their liquid to evaporate.
-
Remove from the heat and set aside.
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While the mushrooms are cooking, prepare the pasta according to the package directions. Drain the pasta, reserving about 1/8 cup of the liquid.
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Put the pasta, the pasta liquid, the remaining butter and cream into the pan you cooked the pasta in. On low heat, cook until everything is blended and starting to thicken.
-
Add the parmesan cheese and gently simmer until the cheese is melted, stirring frequently.
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Stir in the mushrooms.
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Just before serving, stir in the parsley. Serve hot, garnished with a little more parm and a bit of chopped parsley.
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© Copyright 2023 The Lazy Gastronome
So delicious! This is one of those make-again recipes.
And I like how easy it is!
Delicious! I love crimini mushrooms.
Made this for dinner tonight and everyone loved it!
I love mushrooms and this pasta is a delicious way to enjoy them!
I loved the addition of mushrooms.
We like it with wild mushrooms too – morels are fantastic!
I love alfredo.
We do too – thanks for stopping by!
The sauce was so creamy and delicious! Great dinner!
Glad you enjoyed it!
I haven’t had alfredo in such a long time. Now, I am craving! Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week
We love it!! My husband uses parmesan and romano.
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