You'll Never Make Regular Alfredo Again After This

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Bring 5 litres of water to the boil in a large pot, then add a tablespoon of rock salt and stir until dissolved.
2. Add 200 g of pasta to the boiling water and cook according to the packet instructions.
3. Cut the mushrooms into chunks or thin slices, and finely chop the parsley.
4. Heat a large frying pan over low-medium heat and spread a drizzle of extra virgin olive oil over the base.
5. Add the mushrooms and cook for 10 minutes, stirring, until soft, then stir in the parsley.
6. Before draining the pasta, scoop some of the cooking water into a mug and set it aside.
7. Drain the pasta and add it straight to the pan, then mix it through the mushrooms.
8. Add the butter and stir until it starts to melt and combine.
9. Add the reserved pasta water a little at a time and stir gently; the sauce should start to thicken.
10. Sprinkle in a handful of grated Parmigiano Reggiano and stir until it melts and the pasta is fully coated.
11. Serve and enjoy.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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