Mushroom Alfredo Pasta
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Mushroom Alfredo Pasta
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 8.8 oz dry pasta 200g
- 13.5 oz butter 100g. Cut into pieces
- 8.8 oz porcini mushrooms 250g
- Handful grated Parmigiano Regianno
- 1 tbsp extra-virgin olive oil EVOO
- handful fresh parsley
- 1 tbsp rock salt or Sea salt
- 1 Truffle
- water for boiling pasta
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Instructions
- Mushroom alfredo is far from a classic but your pasta method stays the same! Add 5L water to a large pot.
- Once the water boils, add a tblsp of rock salt and mix until it dissolved.
- Add 8.8oz/200g pasta (or as much as you desire) to the pot of boiling water and cook according to packet instructions.
- Cut mushrooms into chunky cubes or thin slices based on your preference and finely chop the parsley.
- Put the large frypan on the stove at a low-medium heat. Add a drizzle of extra virgin olive oil, spreading it across the base of the pan.
- Add mushrooms to your pan and cook for ten minutes stirring while they soften then add the parsley and mix using a wooden spoon.
- While the pasta is boiling scoop up some of the water in the pot using a mug and leave to the side.
- Next, strain the pasta using a hand held sieve or a large colander and add it to the large pan right away.
- Mix the mushroom alfredo pasta through the mushroom mix before adding the butter and combining it once it starts to melt.
- Add the pasta water from the mug and gently mix it through and the sauce should start to thicken.
- Sprinkle in a handful of Parmigiano Regianno and mix through until the pasta is completely covered and this melts though – this will make the sauce even creamier!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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