Fettuccine Alfredo with Mushrooms

01Method

1. 1

   Melt the butter in a deep sauté pan over medium heat. Add both types of mushrooms and cook for 6 to 8 minutes until they release their moisture and soften. Season with salt and pepper.

2. 2

   Sprinkle the flour over the mushrooms and stir to coat evenly. The mixture will look dry and paste-like. Cook for about 1 minute, then reduce the heat to low.

3. 3

   Pour in the milk gradually, stirring constantly to incorporate the flour without lumps. If lumps appear, press them against the pan wall with the back of a spoon. Let the sauce simmer for 1 to 2 minutes until slightly thickened, then stir in the Parmesan. Cover and keep warm over low heat for up to 10 minutes; if the sauce becomes too thick, loosen it with a splash of milk.

4. 4

   Bring a large pot of well-salted water to a vigorous boil and cook the pasta until al dente. Drain and set aside.

5. 5

   Plate the pasta and spoon a generous amount of the mushroom Alfredo sauce over each portion. Finish with fresh parsley and serve immediately.