From The Chew: Mushroom Fettuccine Alfredo

Okay, I’m on a bit of a fettuccine kick lately. This Mushroom Fettucine Alfredo is made in the real Italian style, which means that even though it’s cheesy and delicious, it doesn’t have heavy cream in the sauce like the Italian-American version. Now usually the Italians don’t add mushrooms, but I love how they turn this fettucine alfredo into a heartier meal.

No Cream Mushroom Fettuccine Alfredo

Mushroom Fettuccine Alfredo


  • 1 lb cremini mushrooms (sliced)
  • 8 tbsp unsalted butter (room temperature, divided)
  • 1 tsp chopped rosemary
  • 1 lb fresh fettuccini
  • 1 c pasta water (divided)
  • 1/2 c freshly grated Parmigiano-Reggiano
  • olive oil
  • kosher salt and freshly ground black pepper


  • Bring a large pot of salted water to a boil.
  • Heat a large sauté pan over medium heat. Melt 2 tablespoons of butter into the pan and add a drizzle of olive oil. Add the mushrooms in an even layer, being sure not to crowd the pan. Allow the mushrooms to brown, stirring occasionally until cooked through. Sprinkle in the chopped rosemary, season with salt and pepper, and cook a minute more. Remove from heat and set aside.
  • Add the fresh pasta to the boiling water and cook for 2-3 minutes, or until al dente. Meanwhile place the remaining butter into a large mixing bowl. Remove the pasta from the pot directly into the mixing bowl along with 1/4 cup of pasta water. Quickly toss the pasta in the bowl and add in the cheese. Add the remaining 3/4 cup pasta water to loosen and form a sauce and stir in the browned mushrooms. Season with salt and pepper.
  • Serve with more freshly grated Parmigiano-Reggiano.

P.S. Watch me match it on The Chew here!


Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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