1/2 lb Di Cecco fettucine
1/4 C butter
1 pint heavy cream
1/2 C finely grated parmesan, plus extra for serving
1/4 lb assorted fresh mushrooms, sliced
salt and pepper to taste
Boil the fettucine according to package directions. In a separate pot, melt the butter over medium heat. When the butter is melted, add the mushrooms and salt and saute until the mushrooms are tender and cooked through. Reduce heat and add cream. Let simmer for about five minutes, then stir in parmesan.
When the fettucine is cooked through, drain, then add to the pot with alfredo sauce. Toss and serve immediately.
We used a mix of bella, shitake and oyster mushrooms in the test kitchen, and it was a lovely combination of earthy, hearty flavor and a wonderful texture.