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Italian

Creamy Mushroom Fettuccine

Fettuccine coated in a garlic cream sauce loaded with browned mushrooms. The sauce thickens on the stove without flour.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
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Fettuccine in creamy mushroom sauce with parsley on top

Photo: TheGirlsNY (CC BY-SA). Source

Why you’ll love it

  • Browning mushrooms first builds deep flavor.
  • Cream and pasta water make a clingy sauce.
  • No flour needed for body.
  • Works as a main or side for grilled protein.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Cook fettuccine in salted water until al dente; reserve 1/4 cup pasta water and drain.

  2. 2

    Heat olive oil and butter in a large skillet over medium-high. Add mushrooms in a single layer and cook undisturbed 4 minutes.

  3. 3

    Stir and cook another 5 to 6 minutes until deeply browned. Add garlic and cook 30 seconds.

  4. 4

    Lower heat to medium. Pour in cream, salt, and pepper; simmer 3 to 4 minutes until slightly thick.

  5. 5

    Add pasta, Parmesan, and pasta water; toss until glossy and coated.

  6. 6

    Finish with parsley and serve right away.

Pro tips

  • Do not crowd the mushrooms or they steam instead of brown.
  • Warm the cream briefly so it does not seize.
  • Add extra pasta water if the sauce tightens as it sits.

Easy substitutions

cremini mushrooms
button or mixed wild mushrooms
heavy cream
half-and-half plus 1 tsp cornstarch
fettuccine
tagliatelle or linguine

Storage and reheating

Storage

Refrigerate up to 3 days in a covered container.

Reheating

Reheat gently on the stove with a splash of milk or water, stirring often.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
560
Protein
17 g
Carbs
58 g
Fat
30 g
Fiber
3 g

Moderate · Stovetop · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients