Nickel Allergy Friendly Classic Mushroom Alfredo

Ingredients

4 servings

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta in a colander.

2. 2

   While the pasta cooks, heat 2 tbsp of the butter and the olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the mushrooms in a single layer and cook undisturbed for 4 minutes, until the undersides are deep golden brown. Stir and continue cooking for 3–4 minutes more, until the mushrooms are browned all over and any released liquid has evaporated.