Indulge in creamy, rich flavors with this classic dish that will transport you to Italy with every bite!

1

Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the fettuccine and cook according to the package instructions, usually about 8-10 minutes, until al dente.

2

While the pasta cooks, clean and slice the mushrooms evenly. Mince the garlic as well.

3

In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1-2 minutes until fragrant but not burnt.

4

Add the sliced mushrooms to the skillet and continue cooking for about 5-7 minutes until they are tender and golden. Season with salt and pepper to taste.

5

Once the mushrooms are cooked, pour in the heavy cream and stir well. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.

6

Add the grated parmesan cheese, stirring constantly until it melts and incorporates into the sauce.

7

Drain the fettuccine and add it directly to the skillet with the mushroom cream sauce. Toss everything together to ensure the pasta is well-coated in the creamy sauce. Cook for an additional 2-3 minutes to heat through.

8

Finish with fresh parsley on top before serving.

4

• Add grilled chicken or shrimp for added protein.
• Incorporate spinach or sun-dried tomatoes for extra flavor and nutrition.
• Swap out the fettuccine for a different pasta shape like penne or farfalle.

• Make sure to reserve some pasta water before draining; you can add it to the sauce if it’s too thick.
• Use freshly grated parmesan cheese for the best flavor.
• Do not overcook the mushrooms; they should be tender but not mushy.

• fat: 24g
• fiber: 2g
• protein: 15g
• calories: 480
• carbohydrates: 55g

This dish provides a rich source of carbohydrates and protein from the pasta and cheese, along with healthy fats from the cream and butter. Moderation is key, as the calorie density can contribute to weight gain if consumed excessively.

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