Mushroom Fettuccine Alfredo. In the pasta world, Alfredo needs no introduction. Similarly to its cousin Carbonara. Originally Alfredo sauce is from Parmigiano-Reggiano cheese and butter mix.
Alfredo is commonly cooked with Fettuccine pasta, like how Aglio Olio is paired with Angel Hair Pasta. Do a search beginning with “Fettuccine” and you will find the top search string is indeed Fettuccine Alfredo.
There are many combinations of proteins that you can use to make Fettuccine Alfredo. In this version, I use Bacon, Ham, and Portobello Mushrooms. The end result is just so divine!
For Mushroom Fettuccine Alfredo take onion, garlic, assorted mushrooms (portobello and white mushrooms), thick cream, ham, lemon, paprika, nutmeg, salt & pepper, fettuccine, Parmesan & Pecorino, parsley, butter.
Heat a large pan over medium heat. Add bacon and cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
Meanwhile, cook pasta for mushroom fettuccine alfredo in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid. With the remaining oil in the pan, add the onion and garlic into the skillet. Add a bit of butter and fry onion and garlic until soft and translucent. Combine the mushrooms and fry for 2 minutes until they start to brown.
Join the cream and allow to cook for 7-10 minutes until the mushrooms are cooked and the cream has thickened slightly. Combine the ham, lemon juice and spices and season to taste.
Tossed cooked fettuccine with the sauce mixture in the pan. Add enough reserved cooking liquid to reach desired consistency.
To serve mushroom fettuccine alfredo add a good grating of Parmesan, few Parsley leaves, sprinkle with crumbled bacon and enjoy!