Servings
Font
Back
0 from 0 votes

Mushroom Alfredo Pasta

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Mushroom alfredo is far from a classic but your pasta method stays the same! Add 5L water to a large pot.
  2. Once the water boils, add a tblsp of rock salt and mix until it dissolved.
  3. Add 8.8oz/200g pasta (or as much as you desire) to the pot of boiling water and cook according to packet instructions.
  4. Cut mushrooms into chunky cubes or thin slices based on your preference and finely chop the parsley.
  5. 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.
  6. Add mushrooms to your pan and cook for ten minutes stirring while they soften then add the parsley and mix using a wooden spoon.
  7. While the pasta is boiling scoop up some of the water in the pot using a mug and leave to the side.
  8. Next, strain the pasta using a hand held sieve or a large colander and add it to the large pan right away.
  9. Mix the mushroom alfredo pasta through the mushroom mix before adding the butter and combining it once it starts to melt.
  10. Add the pasta water from the mug and gently mix it through and the sauce should start to thicken.
  11. 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!
  12. E ora si mangia, Vincenzo’s Plate….Enjoy!