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Mushroom Fettuccini Alfredo

Clinton Kelly
  • 300 minutes
  • Serves

INGREDIENTS

1 lb

cremini mushrooms (sliced)

8 tbsp

unsalted butter (room temperature, divided)

1 tsp

chopped rosemary

1 lb

fresh fettuccini

1 cup

pasta water (divided)

1/2 cup

freshly grated Parmigiano-Reggiano

olive oil

kosher salt and freshly ground black pepper