Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home. Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining! The version I’m sharing today is jazzed up with loads of fresh mushrooms. I like to use a mix of baby cremini and shiitake mushrooms, but you can really use any mushroom for this sauce. I’d only avoid white button mushrooms as they don’t have much flavor when they cook down. When buying shiitake mushrooms, try to get mushrooms that are on the smaller side, as they tend to be more tender. If you can only find larger ones, trim off any hard, woody stems. Pile this sauce on top of your favorite fettuccine, spaghetti, or any pasta you like. You’re in for a great classic Italian dish.
Other Creamy Pastas You Might Like!
Classic Fettuccine Alfredo Spaghetti Pasta Carbonara Creamy Ziti Florentine Easy Make-Ahead Alfredo Sauce
Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes. If the sauce thickens too much before you’re ready to serve, add a splash of milk to thin it out again.
