I absolutely love this creamy mushroom fettuccini pasta recipe! It’s so comforting, earthy and decadently delicious! The mushrooms lend their earthy umami flavor to this dish, along side the caramelized onions, ground sage, garlic and optional smoky bacon.
You also get the creaminess that comes from the butter, milk and pasta water. I know that true Italian’s just use butter, pasta water and cheese to cream up a dish but the added milk makes for an extra creamy sauce that coats the pasta so beautifully that I am willing to break a few true Italian rules for it.
I love mushrooms now a days but my husband isn’t the biggest fan. I used to hate them as a kid and until my 20’s when that all changed during my first pregnancy. I started craving them and I have never gone back!
When one of my sons and one of my daughters started liking them I was so excited! 2 out of 4 kids liking them is a great number and I will take it! Now I can make and enjoy more dishes with mushrooms in it. Although, I have secretly been mincing them and sneaking them into dishes for years, shhhh, don’t tell the family, they will never know where that wonderful flavors have been coming from and I’m ok with that.
I created this creamy mushroom fettuccini recipe when my husband was out of town and I loved creating and enjoying this dish with my mushroom loving kiddos! I served some butter tortellini for the other two and everyone felt full and satisfied.
What you need to make this creamy mushroom fettuccini: (printable recipe card is below)
Serves 4
- 9 ounces fresh fettuccini pasta or 8 ounces (1/2 pound) dried pasta – (fresh pasta can be found in the refrigerator section of your grocer)
- 2 tablespoons olive oil
- 1 1/2 tablespoons salted butter
- 1/2 white onion – diced
- 6 large porcini (baby bella) mushrooms – diced
- 1/4 teaspoon ground sage
- 1/4 teaspoon garlic powder or 2 cloves garlic – minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup bacon bits – real bacon bits are the best (optional but so yummy)
- 1 tablespoon flour
- 1 cup milk
- 1/3 cup pasta water
- 1/3 cup Parmesan
Instructions
- In a large pot, add water and a generous pinch of salt and bring to a boil for your pasta, once boiling add pasta and cook according to package directions.
- In another large sauté dish, add olive oil, butter, onions, mushrooms, ground sage, garlic or garlic powder, black pepper, salt and bacon bits and sauté on medium heat until the onions and mushrooms begin to caramelize.
- Sprinkle onions and mushrooms with flour and stir around quickly, then mix in the milk and pasta water and bring to a boil then reduce to a simmer while you stir until the sauce begins to thicken.
- Add cooked pasta strait from the pasta water if possible into the simmering sauce.
- Stir pasta in sauce, add more pasta water if it needs more liquid.
- Add the parmesan cheese, stir, remove from heat and enjoy!
Here are a few other recipes you may also enjoy:
Grilled Pesto Chicken Pasta
Bacon, Tomato and Mushroom Carbonara
Freezer Marinara Sauce
Creamy Mushroom Fettuccini
Ingredients
- 9 ounces fresh fettuccini pasta or 8 ounces 1/2 pound dried pasta – (fresh pasta can be found in the refrigerator section of your grocer)
- 2 tablespoons olive oil
- 1 1/2 tablespoons salted butter
- 1/2 white onion – diced
- 6 large porcini baby bella mushrooms – diced
- 1/4 teaspoon ground sage
- 1/4 teaspoon garlic powder or 2 cloves garlic – minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/3 cup bacon bits – real bacon bits are the best optional but so yummy
- 1 tablespoon flour
- 1 cup milk
- 1/3 cup pasta water
- 1/3 cup Parmesan
Instructions
- In a large pot, add water and a generous pinch of salt and bring to a boil for your pasta, once boiling add pasta and cook according to package directions.
- In another large sauté dish, add olive oil, butter, onions, mushrooms, ground sage, garlic or garlic powder, black pepper, salt and bacon bits and sauté on medium heat until the onions and mushrooms begin to caramelize.
- Sprinkle onions and mushrooms with flour and stir around quickly, then mix in the milk and pasta water and bring to a boil then reduce to a simmer while you stir until the sauce begins to thicken.
- Add cooked pasta strait from the pasta water if possible into the simmering sauce.
- Stir pasta in sauce, add more pasta water if it needs more liquid.
- Add the parmesan cheese, stir, remove from heat and enjoy