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Fettuccine alfredo with garlic mushrooms

Adam Liaw
Adam Liaw

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Creamy fettucine alfredo with garlic mushrooms.
Creamy fettucine alfredo with garlic mushrooms.William Meppem

Fettuccine alfredo is Australia's mac 'n' cheese, and given how many people have such fond memories of it from a packet as kids, it's a mystery why we've just left it behind.

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Ingredients

  • 500g dried fettuccine 

  • 65g butter

  • 2 shallots, finely minced

  • 300ml thickened cream

  • 1 cup freshly grated parmesan, plus extra 

  • 2 cloves garlic, sliced

  • 2 portobello mushrooms, thickly sliced

  • 2 tbsp finely shredded curly parsley

  • juice of ½ lemon

Method

  1. 1. Cook the pasta in plenty of salted water according to the packet directions, but test the texture 2 minutes before the printed cooking time has elapsed. 

    2. Heat a large frying pan over medium and add 50g of the butter. Fry the shallots for 2 minutes until softened, then add the cream and bring to a simmer for 2 minutes. Add the parmesan and stir through. 

    3. While the pasta is cooking, heat the remaining 15g butter in a separate frying pan and fry the mushrooms and garlic for about 5 minutes, until browned and softened. Season with salt and stir through the parsley and lemon juice.  

    4. Add the pasta to the pan with the cream sauce and ¼ cup of pasta water. Toss to emulsify and coat the pasta in the sauce. Transfer to a serving dish and pour over the mushrooms, parsley and the pan juices.

    Also try: my chicken and spinach rosé pasta

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/fettuccine-alfredo-with-garlic-mushrooms-20210618-h1wlyd.html