Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups sliced mushrooms
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Fettuccine:
Begin by cooking the fettuccine according to the package instructions. Once cooked to al dente, drain the pasta and set it aside. - Sauté the Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté them until they are golden brown, approximately 5-7 minutes. - Add Garlic:
Stir in the minced garlic and cook for another minute, allowing the flavors to meld. - Simmer with Cream:
Pour in the heavy cream, stirring to combine. Let the mixture simmer for 2-3 minutes to thicken slightly and develop the flavors. - Incorporate Parmesan Cheese:
Stir in the grated Parmesan cheese until it melts and the sauce becomes creamy. Season with salt and pepper to taste. - Combine with Pasta:
Mix in the cooked fettuccine, ensuring each strand is well-coated with the rich Alfredo sauce. - Garnish and Serve:
Serve the pasta hot, garnished with freshly chopped parsley for a burst of color and added freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g