Mushroom Alfredo Pasta

Ingredients

• 250 g/8 oz pasta ((fettuccine or penne are recommended))
• 1/4 cup (56 g/2 oz) unsalted butter
• 1 small onion (, finely diced)
• 3 cloves garlic (, minced)
• 300-400 g mushrooms ((portabella, cremini, champignon), thinly sliced)
• salt and ground black pepper (, to taste)
• 1 1/2 cups (360 ml) heavy cream or half and half
• pinch of nutmeg (, ground or freshly grated)
• 1/4 – 1/2 cup grated parmesan
• 2 tablespoons chopped fresh parsley leaves or chives (, for garnish, optional)

Instructions

1. 1

   In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add 1/2 tablespoon salt, followed by the pasta. Cook until al dente (i.e., slightly firm to the bite, not crunchy nor soft). Drain well.

2. 2

   As the pasta boils, make the sauce: In a large skillet (large enough to accommodate the pasta), melt 2 tablespoons butter over medium or medium-high heat. Add onion and sauté until tender, stirring occasionally. Add garlic and mushrooms, and cook until mushrooms are tender, about 4-5 minutes. Season with salt and pepper to taste.

3. 3

   Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add 1/4 cup parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.

4. 4

   Serve immediately. Garnish with parsley or chives if desired.