Wild mushroom Fettuccine alfredo
This creamy homemade fettuccine pasta with homemade alfredo sauce and crispy mushrooms is the ultimate fall dinner.
Ingredients
Homemade Fettuccine
- 200 g past flour
- 8 egg yolks
Oven-roasted mushrooms
- 500 g chanterelles or other wild mushrooms
- 4 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 1 tsp salt
- 1 tsp sugar
Alfredo sauce
- 80 g butter
- 2 tbsp flour
- 250 ml milk
- ½ tsp salt
- 50 g grated Parmigiano
- 200 ml pasta water
Instructions
- Make the pasta dough by mixing the flour with the egg yolks
- Knead the dough for 10 minutes
- Wrap in plastic wrap and rest in the fridge for 30 minutes
- Roll out to your desired thickness, just make sure that all of the dough is equally as thick
- Roll into a log and slice the log into 1.5 cm wide pieces
- Loosen the fettuccine, dust with semolina, and set aside
- Add washed whole chanterelles on a sheet pan and grate the garlic on top, sprinkle with salt, sugar, and drizzle with oil
- Bake at 200 c for 20 minutes with the ventilator on for extra crispy mushrooms
- To cook the pasta, bring a large pot of salted water to a boil, and cook the fettuccine for 3-5 minutes, drain, and reserve the pasta water
- To make the Alfredo sauce, in a pan melt the butter and start whisking
- Add in the flour, brown for 30 seconds
- Add the milk, water, and salt
- Continue whisking for 1 more minute before removing from heat
- Add the grated cheese and pasta and toss together
- Top with the mushrooms and enjoy
Notes
Skip to the part of mushrooms and sauce if you wish to use store bought or dried pasta.