My husband hates Fettuccine Alfredo. Kinda weird, right? Who could not like the hearty pasta soaked in a creamy sauce with undertones of garlic and a hint of mustard. A sauce that takes a grand total of 10 minutes to make yet tastes like it’s been simmering away for hours. I don’t get why he doesn’t like it, but I’ve come to terms with it, and now I whenever I’m craving some Fettuccine Alfredo, I just make a very generous single portion of this recipe and watch Nigella reruns while I eat, because that’s what Nigella would do.
So here it is, Fettuccine Alfredo, for one:
1/4 box of fettuccine, boiled
1 tsp butter
1/2 tsp olive oil
1/2 tsp garlic, crushed
1 cup mushrooms, sliced
1 Tblspn cream cheese, room temperature
1/2-3/4 cup cream
1/4 cup mozarella*
salt and pepper to taste
pinch of onion powder
pinch of white pepper
pinch of chilli flakes (or pinch of cayenne)
1/4 tsp mustard powder (or 1/4 tsp dijon mustard)
parsley for garnish*
The list may seem long, but the seasoning is what gives the sauce depth, and you don’t want a shallow sauce now do you?
Start off by boiling the pasta and once it’s cooked drain and set it aside, keeping 1/4 cup of the pasta water.
In a pan heat the butter and the oil, and add the garlic and the mushrooms. Sauté for 3-4 minutes, until the garlic is golden brown and the mushrooms have started shrinking.
Then turn the flame low and add the cream cheese and cream. You can also add the mozzarella, but I’ve made this without it and it tastes just as good.
Once the cream cheese and cream have combined add the seasoning. Mix well and let the sauce simmer for a couple minutes. Add the 1/4 cup of pasta water and the sauce will transform and become smooth and little runny, but that’s good. Add the pasta and toss to mix.
You can add a sprig or two of fresh parsley as a garnish but I honestly just sprinkle over a little dried parsley and call it a day. I don’t want anything green getting in the way of this deliciously creamy sauce.
Serve with garlic bread and if you really want, a salad. You can always add shrimp or chicken to make this a full meal, but this version with just mushrooms is my favorite.