Fettuccine alfredo with garlic mushrooms
Fettuccine alfredo is Australia's mac 'n' cheese, and given how many people have such fond memories of it from a packet as kids, it's a mystery why we've just left it behind.
Ingredients
500g dried fettuccine
65g butter
2 shallots, finely minced
300ml thickened cream
1 cup freshly grated parmesan, plus extra
2 cloves garlic, sliced
2 portobello mushrooms, thickly sliced
2 tbsp finely shredded curly parsley
juice of ½ lemon
Method
1. Cook the pasta in plenty of salted water according to the packet directions, but test the texture 2 minutes before the printed cooking time has elapsed.
2. Heat a large frying pan over medium and add 50g of the butter. Fry the shallots for 2 minutes until softened, then add the cream and bring to a simmer for 2 minutes. Add the parmesan and stir through.
3. While the pasta is cooking, heat the remaining 15g butter in a separate frying pan and fry the mushrooms and garlic for about 5 minutes, until browned and softened. Season with salt and stir through the parsley and lemon juice.
4. Add the pasta to the pan with the cream sauce and ¼ cup of pasta water. Toss to emulsify and coat the pasta in the sauce. Transfer to a serving dish and pour over the mushrooms, parsley and the pan juices.
Also try: my chicken and spinach rosé pasta
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
This Italian wedding soup is a marriage of flavours, and you’ll be making it on repeat
- 30 mins - 1 hr
- Danielle Alvarez
Sicilian-style pasta with swordfish, cherry tomatoes, mint and pistachios
- 30 mins - 1 hr
- Danielle Alvarez
