This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Fettuccine Alfredo with Mushrooms

Name: Fettuccine Alfredo with Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: Fettuccine (400 g); Mushrooms (300 g); Butter (60 g); Garlic (2 cloves); Whipping cream (250 mL); Parmesan cheese (100 g); Salt (1 tablespoon); Ground pepper (1/4 teaspoon); Fresh parsley (2 tablespoons); Nutmeg (1 pinch); Water (4 L)

by Dana Peredo

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38 viewsTotal time: 40 min

Fettuccine with browned mushrooms, butter, and garlic, tossed at the end with a creamy sauce over low heat until the pasta is well coated. The mushrooms add texture and flavor to the dish.

Servings: 4
Prep: 15 min
Cook: 25 min
Difficulty: Medium
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Creamy, Soft / Tender, Chewy, Juicy, Chunky
Techniques: BoilSauté
Meal: Lunch

Family meal
Romantic dinner
Date night
Budget friendly
Quick weekday meal

Tips

Cook the fettuccine according to the package directions until it is al dente. Then toss it with the sauce over low heat until it is well coated, being careful not to overcook it so it retains its texture.

Ingredients

Fettuccine (400 g)
$21.60 MXN
Mushrooms (300 g)
$33.00 MXN
Butter (60 g)
$15.93 MXN
Garlic (2 cloves)
≈ $0.66 MXN
Whipping cream (250 mL)
No price yet
Parmesan cheese (100 g)
$61.18 MXN
Salt (1 tablespoon)
≈ $0.40 MXN
Ground pepper (1/4 teaspoon)
No price yet
Fresh parsley (2 tablespoons)
No price yet
Nutmeg (1 pinch)
No price yet
Water (4 L)
$13.16 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $145.93 MXN

≈ $36.48 MXN per serving

7 of 11 ingredients

priced

64%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Pot
Frying pan
Colander
Knife
Wooden spoon
Measuring spoons
Cutting board
Grater
Tongs
Ladle
Stove

Steps

1. Cook the pasta11 min
Bring 4 liters of water to a boil in a pot with 1 tablespoon of salt. Add the fettuccine and cook according to the package instructions (9 to 11 minutes), until al dente. Use a ladle to reserve half a cup of the cooking water, then drain the pasta using a colander.
2. Sauté the mushrooms9 min
While the pasta is cooking, place a skillet over medium-high heat and melt 2 tablespoons of butter; then add the mushrooms and cook for 5 to 7 minutes, stirring them gently with a spoon until they release their liquid and turn golden brown, and season with a pinch of salt.
3. Add the garlic1 min
Now reduce the heat under the skillet to medium and add another 2 tablespoons of butter along with the minced garlic cloves. Cook for 30 seconds, stirring to prevent them from burning.
4. Make the sauce7 min
Pour the cream, pepper, and nutmeg into the skillet and let it simmer gently for 2 to 3 minutes until it thickens slightly, then reduce the heat to low to gradually add the grated Parmesan cheese, stirring until it melts—about 3 minutes—and the sauce is smooth.
5. Add the pasta2 min
Finally, add the drained pasta to the skillet over low heat and toss with kitchen tongs until well coated. If the sauce is too thick, you can add a little of the water you set aside from cooking the pasta. Taste and adjust the salt to your liking.
6. Ready to serve
Serve immediately in deep bowls, topped with chopped parsley, a little more Parmesan, and pepper. Enjoy!

Substitutions & variations

If you don't have whipping cream, you can use whole milk with an extra tablespoon of butter, or half a cup of cream cheese dissolved in milk. The flavor changes slightly, but the texture remains creamy.