Mushroom Fettuccini Alfredo
Four varieties of mushrooms are complemented by Carbone’s rich Alfredo for an easy, earthy sauce to toss with hearty fettuccine noodles.
Ingredients
- 3 tablespoons Olive Oil
- 4 cloves Garlic, Peeled and Sliced
- 3 Fresh Thyme
- 1/3 Button Mushrooms, Cleaned and Sliced
- 1/3 Shittake Mushrooms, Cleaned and Sliced
- 1/3 Crimini Mushrooms, Cleaned and Sliced
- 1/4 Trumpet Mushrooms, Cleaned and Sliced
- 16 ounces Fettuccini
- 15 ounces Alfredo
Instructions
Bring salted water to a boil in a large pot and cook pasta according to package directions or until al dente. Strain pasta in a colander, toss with a little olive oil if desired so pasta doesn't stick together. Set aside.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat.
Add the sliced garlic and cook until translucent.
Add the thyme sprigs and the sliced mushrooms. Cook until the mushrooms are tender and brown.
Remove and discard the thyme sprigs. Taste and adjust seasoning with kosher salt.
Add in the Carbone Alfredo Sauce, stirring to heat.
Once the sauce is hot, add the cooked drained pasta.
Toss everything to coat.
Plate the pasta & enjoy.
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Meet the stars of the show
The Reds
The sauces that made Carbone a household name. Classic Italian flavors crafted from hand-picked tomatoes and slow-simmered to perfection. Big flavor, bold energy, and pure red-sauce nostalgia in every jar.
Pizza Sauce
Straight from Thompson Street to your kitchen. Our Pizza Sauce captures the heart of a perfect NYC slice, balancing rich tomato sweetness with a little attitude. Regular or spicy, it’s your shortcut to that iconic Carbone taste.
The Whites
Rich, velvety, and unapologetically indulgent. From the original Alfredo to our newest creamy creations, these sauces prove white can steal the spotlight. Every bite tastes like a night out, even when you’re in.
