Mushroom and Chive Fettuccine Alfredo

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A slightly ~*~fancy~*~ version of a comfort food classic. Eat with crusty bread and a nice white wine.

Mushroom and Chive Fettuccine Alfredo

Serves 6
Hands-On Time: 30min
Total Time: 30min


Ingredients

1 lb fettuccine
4 TBS butter
1 lb sliced white or baby portabella mushrooms
3 cloves garlic, finely minced
1 1/4 cup heavy cream
3/4 cup grated parm + more to taste
1/2 cup finely chopped chives (half added, half as garnish)
1 tsp salt + more to taste


Cook the pasta according to package directions in heavily salted water. Once cooked, drain and set aside.

While pasta is cooking, melt the butter in a large skillet over medium-low heat. Once melted, add the mushrooms and 1 tsp salt and cook until soft and dark brown, about 12-15 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the heavy cream and stir to combine, then allow to simmer for about 5 minutes or until slightly thickened.

Toss the pasta with the sauce in the pan until coated. Add the parmesan and 1/2 cup chives and toss again until cheese has been evenly incorporated into the sauce. Add additional salt at this point if you’d like.

Serve immediately topped with reserved chives.


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