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
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.