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 Sprigs Fresh Thyme
- 1/3 Cup Button Mushrooms, Cleaned and Sliced
- 1/3 Cup Shittake Mushrooms, Cleaned and Sliced
- 1/3 Cup Crimini Mushrooms, Cleaned and Sliced
- 1/4 Cup 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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