Fettuccine Alfredo with Mushrooms (No Cream)

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We love cooking classic Italian dishes, and really any Italian-inspired dishes as well! In America, Fettuccine Alfredo is one of those dishes that has changed quite a bit from its origins. So, we wanted to take this delicious Italian dish back to its roots and make a no cream version that is, actually, just as creamy without the addition of cream! We know you will love this super easy creamy Fettuccine Alfredo with Mushrooms (no cream) recipe! This is one of our favorite recipes and it takes less than 30 minutes to make!

Fettuccine Alfredo with Mushrooms (No Cream)

If you are looking for an American-style Alfredo sauce with cream, you can check out our Spicy Calabrian Chili Alfredo Sauce with Trottole Pasta (omit the chili pepper paste if you want a regular creamy Alfredo sauce without the kick of heat).

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Fettuccine Alfredo Origins

Alfredo should not be a hot mess of goopy, cream-based cheese sauce that is bound to make your insides regret the meal. No, it should be a cheesy, buttery, creamy plate of awesomeness that is surprisingly light.

The classic Italian fettuccine Alfredo dish, also referred to as fettuccine al burro (fettuccine with butter), is simply three ingredients: fettuccine pasta, butter, and parmigiano reggiano. The creamy Alfredo sauce is achieved by the emulsion of the butter, the parmigiano reggiano and a little of the starchy pasta water. The cheese and butter melt and become a deliciously light and creamy consistency.

The dish as it is known today as Fettuccine Alfredo is a dish of Roman origins. But as it gained popularity in America, the dish changed quite a bit. Olive Garden’s version of Fettuccine Alfredo is the poster child of what Americans think the dish should consist of today, which is generally a heavy cream based garlic sauce often topped with chicken breast or shrimp. If you are familiar with Italian cuisine, then you know that pasta and meats generally are served in two different courses. So the heavy cream Alfredo sauce recipes topped with chicken that are all over the internet are American creations that hardly reflect the classic dish. Although a homemade sauce that uses heavy cream and garlic is good from time to time, we are big fans of the lighter no cream classic version of this recipe.

So if you are looking for a lighter version of Fettuccine Alfredo, the classic pasta dish is for you!

Why You’ll Love this Recipe

An authentic Italian recipe for fettuccine Alfredo, or fettuccine al burro
Light, buttery and creamy sauce without added cream!
Super quick and easy to make
Requires just a few easy to find ingredients
Perfect with or without mushrooms added, although we love it with mushrooms!

Our Version of Fettuccine Alfredo with Mushrooms (No Cream)

Our version of this classic Alfredo recipe is very similar to the original. The base recipe only has 3 main ingredients - butter, Parmigiano Reggiano, and pasta! We added mushrooms to this version because we are mushroom lovers and they are one of our favorite flavors year-round. The mushrooms add a nice flavor and additional texture to the dish as well.

As far as the mushrooms, we have made this with many types. We chose creminis (baby bella mushrooms) because they are so easy to find. However, if you can find porcini, chestnut, or oyster mushrooms, the flavor profile will be different but so delicious! Use what you like, but cremini mushrooms will be the mildest in flavor (not counting white mushrooms that have no taste at all!).

No Cream Fettuccine Alfredo with Mushrooms

Ingredients

Like the classic recipe, there are minimal ingredients in our version of this creamy mushroom Alfredo pasta as well. And if you decide to make the classic pasta recipe without mushrooms, there are only 3 ingredients! We love the addition of the mushrooms for the texture and flavor, but you do you!

Here is what you need to make this Fettuccine Alfredo recipe:

For the Mushrooms

Cremini mushrooms: Also referred to as baby bella mushrooms or brown button mushrooms.
Unsalted butter
Black pepper
Kosher salt
Dry white wine: Pinot grigio, sauvignon blanc or chardonnay work best here.

For the Pasta

Unsalted Butter: Since the sauce is made from butter, we recommend choosing a high quality butter, or European style butter, which has higher fat content.
Fettuccine: We highly recommend making fettuccine from scratch for this recipe, but store-bought fettuccine works here too.
Parmesan cheese: A young (aged 12-24 months) Parmigiano Reggiano from Italy is perfect here. We find that a less ages version of this Italian cheese results in a creamier sauce compared to a harder more aged Parmesan. We do not recommend using any pre-grated parmesan or imitation parmesan from somewhere other than Italy for best results.

See recipe card below for quantities.

Substitutions

Here are a few common substitutions for the ingredients in this easy weeknight meal :

Mushrooms: You can use any mushroom you prefer in this recipe and have a really tasty dish! We love it with porcini mushrooms, oyster mushrooms, shiitake mushrooms, hen of the woods mushrooms (maitake mushrooms) or even sliced portobello mushrooms. You can also omit the mushrooms altogether if you just want the base pasta recipe.
Pasta: Swap out the fettuccine with your favorite pasta shape.
Parmesan cheese: You can use pecorino romano cheese as a substitute for Parmigiano Reggiano. Pecorino will have a saltier and more assertive flavor, but it is delicious here as well.
Dry white wine: We love the flavor that dry white wine gives the mushrooms in this recipe, but you can use red wine or a variety of liquors, such as brandy, rum, or whiskey for a different flavor profile.

How to Achieve a Creamy Sauce without Cream

The trick to a creamy fettuccine alfredo is the technique in the sauce-making. The starchy pasta water and butter will emulsify and create the creaminess once the butter melts. You just need to agitate the pasta in the bowl, and it will come together nicely. Then, once the Parmesan cheese is added, it will thicken up again and then it is personal preference if you want your sauce to be thick or a bit thinner. Adding a bit more pasta water will thin out your sauce if desired. Continue to stir and flip the pasta until you achieve the right consistency for your preference. We prefer that our pasta is coated in the creamy mushroom sauce without being soupy.

The other key ingredient that screams for quality is Parmesan. A young (aged 12-24 months) parmigiano reggiano is perfect here. But generally, make sure you buy a high-quality authentic version of the “king of cheeses.” Bottom line, use the real parmigiano reggiano for a creamy pasta dish!

Equipment

Here is what you need to make this dish

Large pot to cook the pasta
Large bowl to combine the ingredients

Step-by-Step Instructions

This pasta dish could not be easier to make. Here is how to make it:

Step 1: Prepare the Mushrooms

Clean and slice the mushrooms. Next, melt the butter in a large sauté pan or skillet over medium heat. Add the mushrooms and stir to coat. Add the salt and pepper and sauté the mushrooms until they start to release their juice again and get some color – about 5 minutes, stirring occasionally.
Add the wine and turn the heat up to medium high. Cook until the wine has been absorbed/evaporated. Remove from heat and set the mushrooms aside.

Step 2: Cook the Pasta

Bring a large pot of water to a hard boil and add enough salt so that the water tastes like the ocean (2 tablespoon of salt for 6-8 quarts of water). Add the fettuccine and cook until al dente (for fresh homemade pasta, this takes about 90 seconds; for store bought dried pasta, follow package instructions).

Step 3: Make the Butter Sauce

While the pasta cooks, put the butter slices in a large mixing bowl. Once the pasta is al dente, use tongs to transfer the pasta from the pot (reserving the pasta water) and immediately place the hot fettuccine into the large mixing bowl with the butter. Using a rubber spatula or wooden spoon, mix, stir, and flip the pasta to incorporate the butter.
Add some of the hot pasta water to the bowl – about ¼ cup at a time – to increase the creaminess until the butter is melted completely and there is a nice creamy butter sauce in your bowl. You have made a sauce with the butter and starchy water at this point.
Once the butter is fully incorporated, add the cheese a little at a time and continue to mix. You will probably have to add another ladle of water and continue to stir until the cheese melts. Taste for seasoning and adjust with a pinch of salt if needed. Because the pasta water is salted and Parmesan cheese is generally salty, make sure you add salt AFTER you taste. This is truly a very simple sauce to make.

Step 4: Add the Mushrooms and Serve

Finally, add the mushrooms and their juices and mix thoroughly. Serve and garnish with additional Parmesan, crushed red pepper flakes and/or fresh parsley or fresh basil.

Variations

Here are a couple ways to change up this recipe:

Different vegetables: Swap out the mushrooms and incorporate different vegetables into your fettuccine, such as asparagus, broccolini or spinach.
Add a protein: Although adding meat to this version of fettuccine Alfredo isn’t traditional in Italy, you can always add some grilled or blackened chicken, shrimp, salmon or sausage.
Switch up the cheese: Experiment with different cheeses for a unique flavor. As mentioned, we enjoy this with Pecorino Romano cheese, but it is also good with Asiago or even Gruyere.
Make it spicy! Add some crushed red pepper flakes into the bowl at the end to give this pasta a nice kick. You could also add some dried spices or spice blends, like cajun seasoning, if desired.

Storage

How to store leftover fettuccine Alfredo:

Store leftovers in an airtight container in the fridge for up to 5 days.

How to reheat fettuccine Alfredo?

To reheat, simply place the contents into a pan and gently heat over low until heated through - this shouldn't take long. You won’t have the same creamy sauce consistency since this type of butter and cheese emulsion tends to separate when reheated. But it will still taste great!

Can you freeze fettuccine Alfredo?

This is not recommended, and since this dish is ready in under 30 minutes, we don’t see a reason why you would need to freeze this recipe ever.

Top tip

Use the real-deal Parmigiano Reggiano for the best flavor and texture. To be labeled Parmigiano-Reggiano, the cheese must be made in a specific region of Italy, in a very specific way, and with very specific ingredients. If it is labeled simply “parmesan” it is likely not the authentic cheese, so check to see that it was made in Italy. The real parmigiano reggiano is the best and will result in the creamy texture in this dish, so if you use some pre-grated, shelf stable version made somewhere in the US, be prepared for a less creamy texture and different result.

Troubleshooting

If you find that your sauce is a bit lumpy after you add the cheese, add a bit more of the hot pasta water to your bowl and continue to stir and flip the pasta for another minute or so to ensure that all the cheese melts into the buttery sauce.

Homemade Pasta

The flavor and texture will, of course, depend on your pasta. This is why we prefer using homemade egg noodles for this fettuccine Alfredo recipe. But the dish will be fantastic regardless if you use store-bought fettuccine noodles or make the pasta from scratch like we do.

One thing to note about homemade pasta is that it cooks much quicker than store bought dried pasta. We cook fresh fettuccine pasta for this dish in a large pot of salted boiling water for 90 seconds only.

For dried pasta from the grocery store, follow the package directions to cook to al dente (a slight bite) before adding your cooked pasta to the bowl with the butter.

What to Make with Fettuccine Alfredo with Mushrooms

This is a great pasta dish to enjoy on its own, which is how we usually eat it. It is also great as a side dish to your protein of choice when you want a more substantial meal.

We like to serve this with Crispy Parmesan Crusted Baked Cod Recipe or Perfectly Seared Scallops for a seafood main dish.

For other meat options, serve it with Crunchy Chicken with White Wine Lemon Butter Sauce or Spinach and Sun Dried Tomato Pesto Stuffed Pork Tenderloin.

What Wines Pair with Fettuccine Alfredo

This fettuccine Alfredo recipe is a fairly light dish overall so serving it with a nice dry white wine is our preference. We like it with a Chardonnay (either from California or the Burgundy region of France) or go with a bright Pinot Grigio.

FAQ

What’s the difference between American Alfredo sauce and the real Italian fettuccine Alfredo?

American-Italian Alfredo sauce is a white cream-based sauce with garlic, parmesan and butter. The authentic fettuccine Alfredo recipe that originated in Rome, Italy is also known as fettuccine al burro (fettuccine with butter) and is a dish made with fettuccine pasta noodles, butter and Parmigiano Reggiano cheese, like the recipe featured here.

What’s the difference between Carbonara and Alfredo Sauce?

Italian Alfredo sauce (or al burro) is a sauce made from combining butter, Parmigiano Reggiano cheese, and some of the starchy water from cooking the pasta. American Alfredo sauce is a white cream sauce made with garlic, butter and parmesan cheese. Carbonara is a sauce made from combining pecorino Romano cheese (or parmesan cheese) with raw egg yolks and crispy guanciale (or sometimes pancetta or bacon) before combining it with the cooked pasta. The egg and cheese combination creates a sauce that coats the pasta.

Is Alfredo sauce an authentic Italian sauce?

The commonly known version of Alfredo sauce that is popular in the United States doesn’t really exist in Italy by this name. You may find parmesan cream sauces in Italy that are similar, but they are not called ‘Alfredo Sauce.’ In Rome, you can find fettuccine Alfredo, but it is a fettuccine pasta dish with a sauce made with butter, Parmigiano Reggiano cheese and a bit of pasta water (no cream is added).

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Pairing

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