Creamy Mushroom Fettuccine - Classic Italian Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Melt a stick of butter in a skillet over medium heat.

Add minced garlic to the melted butter and let it sizzle until lightly browned, being careful not to burn it.

Add 500 grams of sliced mushrooms to the skillet and stir-fry for about 10 minutes.

Season the mushrooms with salt while cooking.

Add chopped parsley to the skillet and cook for another 5 minutes.

Pour in enough white wine to cover the mushrooms by about an inch and raise the flame slightly.

Cook the mushrooms in the white wine for a few minutes until the alcohol cooks off.

Reduce the flame to very low and add 1 pint of heavy cream to the skillet.

Add the cooked fettuccine to the skillet with the cream sauce.

Mix everything together, adding reserved pasta water if needed to adjust consistency.

Stir in grated parmigiano cheese and serve with a sprinkle of parsley on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens