Just a nerd who likes to cook

Cooking with Awesome: Sautéed Onions and Mushroom Alfredo over Fresh Fettuccine

I love making this dish. It’s just so good. It’s actually been dubbed “crack pasta” by some of my friends because once you start eating it it’s hard to stop! I made a variation of this for the Real Women of Philadelphia challenge, and that sauce turned out really well too – the cream cheese made the alfredo rich and thick.


  • 1 pound fresh fettuccini (if you use dried pasta for this… the dish will suffer greatly)
  • 1 large sweet onion, julienned
  • 2 tablespoons unsalted butter
  • pinch of kosher salt
  • 2 cloves of garlic, minced
  • 2 cups Shitake mushrooms, washed and sliced
  • 1 tbsp minced fresh sage
  • 1/4 tsp cumin seeds
  • 1 cup of grated parmesan cheese
  • 1/4 cup half and half
  • 2 tablespoons extra virgin olive oil
  • pepper to taste
  • White truffle oil (optional)


  1. Melt butter in a large sauce pan over medium-low heat and add onions and salt to sweat.
  2. Caramelize onions by stirring once every 10 minutes for 40 minutes
  3. Add the garlic and sauté for 3 minute.
  4. Add mushrooms, sage and cumin. Cook until mushrooms become tender, about 5 minutes.
  5. Pour cheese over the veggies until it’s melted, then add the half and half to create the sauce. Add pepper to taste.
  6. Pour olive oil over freshly boiled fettuccine and toss. Plate noodles and add alfredo sauce. Top with white truffle oil and some grated parmesan. Enjoy with a good white wine.