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alfredo recipe
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Mushroom Alfredo Pasta

Course Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Vincenzo's Plate

Equipment

  • Large frypan
  • large pot for boiling pasta
  • Long tongs
  • wooden spoon
  • knife

Ingredients

  • 8.8 oz Dry pasta 200g
  • 13.5 oz Butter 100g. Cut into pieces
  • 8.8 oz Porcini mushrooms 250g
  • Handful grated Parmigiano Regianno
  • 1 tbsp Extra-virgin olive oil EVOO
  • Handful fresh parsley
  • 1 tbsp Rock salt or Sea salt
  • 1 Truffle
  • Water for boiling pasta

Instructions

  • Mushroom alfredo is far from a classic but your pasta method stays the same! Add 5L water to a large pot.
  • Once the water boils, add a tblsp of rock salt and mix until it dissolved.
  • Add 8.8oz/200g pasta (or as much as you desire) to the pot of boiling water and cook according to packet instructions.
  • Cut mushrooms into chunky cubes or thin slices based on your preference and finely chop the parsley.
  • Put the large frypan on the stove at a low-medium heat. Add a drizzle of extra virgin olive oil, spreading it across the base of the pan.
  • Add mushrooms to your pan and cook for ten minutes stirring while they soften then add the parsley and mix using a wooden spoon.
  • While the pasta is boiling scoop up some of the water in the pot using a mug and leave to the side.
  • Next, strain the pasta using a hand held sieve or a large colander and add it to the large pan right away.
  • Mix the mushroom alfredo pasta through the mushroom mix before adding the butter and combining it once it starts to melt.
  • Add the pasta water from the mug and gently mix it through and the sauce should start to thicken.
  • Sprinkle in a handful of Parmigiano Regianno and mix through until the pasta is completely covered and this melts though – this will make the sauce even creamier!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

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