Fettuccine Alfredo with Button Mushrooms & Spinach
Course Main
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Pam - For the Love of Cooking
Equipment
Small Saucepan
Large skillet
Large pot
Ingredients
1½cupheavy creamdivided
3tbspbutterdivided
Sea salt and freshly cracked pepperto taste
Pinchof fresh nutmeggrated
5ozbaby cremini mushroomscleaned
1clovegarlicminced
2cupsbaby spinach
9ozfettuccinecooked just shy of al dente
¾cupfresh parmesanfinely grated
Instructions
Prepare the cream sauce by heating one cup of the heavy cream and 2 tablespoons butter in a small saucepan over medium-low heat until at a simmer.
Simmer for 12-15 minutes, stirring often, until it has reduced to about 2/3 cup.
Remove from the heat and add the remaining 1/2 cup heavy cream.
Stir to combine then season with a bit of sea salt and freshly cracked pepper, to taste along with a pinch of freshly grated nutmeg.
Prepare the vegetables while the cream is simmering by heating the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the mushrooms and cook undisturbed for 3 minutes then toss and continue to cook until golden brown, about 3-4 minutes.
Add the spinach and minced garlic and cook, stirring constantly for 1 minute. Remove from the heat and set aside until needed.
Prepare the pasta, while the cream is reducing by cooking the fettuccine in a large pot of salted boiling water per package instructions until just shy of al dente. Drain, reserving 1/4 cup of pasta water.
Finish the recipe by returning the cream mixture to a simmer over medium-high heat; reduce heat to low then add the drained pasta and the parmesan cheese.
Cook over low heat, tossing the pasta with tongs to combine until the cheese is melted, the sauce has coated the pasta, and the pasta is al dente, 1-2 minutes.
Stir in the reserved cooking water, if needed.
Add the mushroom & spinach mixture; stir to combine.
Set aside to allow to thicken for 1-2 minutes.
Toss again then serve in warmed bowls so the sauce stays nice and creamy.
Season with a bit more sea salt and freshly cracked black pepper, if desired. Enjoy.