Fettuccine alfredo with garlic mushrooms

Adam Liaw
Creamy fettucine alfredo with garlic mushrooms.
Creamy fettucine alfredo with garlic mushrooms. Photo: William Meppem

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.


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


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.

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